RICE WITH WILD MUSHROOM AND GOATS CHEESE

Recette de Santi Santamaria

25'

Easy

RISOTTO RECIPE: RICE WITH WILD MUSHROOMS AND GOATS CHEESE

Ingrédients

200 g Riso Gallo Carnaroli Risotto Rice
125 g wild mushrooms
2 shallots, finely chopped
40 g truffle juice
35 g goats cheese
30 g butter
75 l hot vegetable stock
½ glass dry white wine
3 tbsp extra virgin olive oil

Préparation

Risotto recipe – rice with wild mushrooms and goats cheese: make a vegetable stock using onions, leeks, garlic and parsley. Wash the mushrooms well and cut them into small pieces. Soften the shallot in the oil, then add the mushrooms. Cook briefly, add the wine and let it evaporate. Set aside and keep warm. In a heavy bottomed saucepan toast the rice, and add the stock, a ladleful at a time. When the rice is cooked ‘al dente’, add the mushrooms and the truffle juice. Add the cheese and adjust the seasoning. Remove from the heat and stir in the butter. Let stand for 2 minutes and serve your risotto recipe.

RICE WITH WILD MUSHROOM AND GOATS CHEESE

Ingrédients

Préparation

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