Porcini mushroom risotto with crispy speck is a good and creamy first course made with fresh, fragrant seasonal ingredients that the beginning of autumn gives us. Already after the first late-summer rains the earth gives us these wonderful products and in certain seasons in abundance, so if you are lucky enough to have many of them you can indulge in various recipes. And success is guaranteed!
Clean the mushrooms and slice them thinly.
Sauté the finely chopped onion with oil, then add the mushrooms and cook.
Add the rice and toast it, then deglaze with the wine.
Add the boiling broth little by little and cook the risotto through.
Add the butter and grated cheese, then stir in vigorously for one minute.
Brown the speck in a hot pan until it becomes crispy.
Serve the risotto garnished with the crispy speck.
Note: prepare the broth with carrot, onion, celery and tomato or use two vegetable stock cubes in the amount of liquid indicated in the ingredients.
Small pan
In the refrigerator for up to 2 days
Porcini mushroom risotto with speck should be served hot so that its aromas and flavors can be appreciated.
Italia, Emilia Romagna
| Energy (kcal) | 193.21 |
| Carbohydrates (g) | 30.1 |
| of which Sugars (g) | 1.77 |
| Fat (g) | 3.38 |
| of which Saturates (g) | 1.44 |
| Protein (g) | 5.45 |
| Fiber (g) | 1.4 |
| Sale (g) | 0.11 |
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