itit enen

Risotto with Porcini mushrooms and white grapes

Ingredients for 2 servings

140 g Carnaroli rice from Riserva San Massimo
1 glass of red wine, Massolino dolcetto d’Alba
220 g black-headed Porcini mushrooms (already roasted)
70 g white grapes
Extra virgin olive oil q.s.
Black pepper from sarawak q.s.
2 l Vegetable broth Brodo vegetale
100 g Butter
60 g Parmigiano Reggiano cheese
60 g Pecorino Toscano

Preparation time: 18 minutes
Cooking time: 18 minutes
Total time: 36 minutes
Difficulty level: Facile


Roast the rice in hot olive oil, then deglaze it with the red wine and add circa 40% of the porcini mushrooms. Start adding gradually the vegetable broth and start the cooking process. After 16 minutes, when the rice is still al dente, cream the risotto with black pepper, butter, Parmigiano Reggiano, Pecorino, the grapes and the rest of the porcini mushrooms (60%).