Ingredients for 4 servings
- 280 g Carnaroli rice from Riserva San Massimo
- 4 fresh Porcini
- 2 l broth from dried mushrooms
- 1 scallion
- 1 twig of thyme
- 60 g butter
- 40 g Parmigiano reggiano cheese
- 50 g Taleggio cheese
- 100 g boiled chestnuts
- 50 g extra virgin olive oil
- Salt and pepper q.s.
Dice 2 Porcini mushrooms, heat oil in a pan with the thyme and roast it over a high flame for one minute.
Dry 100 g of boiled and peeled chestnuts in the oven and blend them to a fine powder afterwards.
In the meantime finely chop the scallion and soften it in a pan with a knob of butter. Add the rice and roast it until it turns translucent.
Add the broth gradually until the rice is cooked.
Add the roasted Porcini, the butter, the chopped thyme and the cheese and cream it all together.
Composition of the plate:
Put the risotto on a hot plate and decorate it with thinly cut pieces of raw porcini and the chestnut powder.