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RISOTTO WITH CEPES - PORCINI

 

 

 

 

 25 ml olive oil

 100 gr. Arborio rice
 25 gr. shallots

 28 gr. dried Cepes extra

 100 ml white wine

 300 ml chicken stock

 25-50 gr Parmesan or Emmenthal cheese (grated)

 Pinch sea salt

 1/2 clove chopped garlic

 5 gr. garlic purée

 20 ml. double cream

 



 

INGREDIENTS

METHOD

 

Rehydrate the mushrooms as indicated on the packaging. Sweat off shallots and cepes in olive oil. Add washed rice and garlic. Add wine and chicken stock and a pinch of sea salt. Cook slowly on top of stove until rice is cooked, approximately 10 minutes (stirring every few minutes ). Add cream then finally add cheese, season and serve.

 

Note: If a little thick add more wine or chicken stock

 

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CAPA DE REVISTA DE COZINHA E PASTELARIA

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