Risotto with porcini mushroom Sugosi® and parmigiano and...
Risotto with porcini mushroom Sugosi® and parmigiano and hazelnuts wafer
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Ingredients
- 50 g grated Parmigiano Reggiano cheese DOP (Protected Denomination of Origin)
- 20 g hazelnuts, toasted and chopped
- 600 g of pre-cooked Carnaroli rice
- 480 g of porcini mushroom Sugosi®
- 60 g vegetable stock
- 15 g butter
- 30 g grated Parmigiano Reggiano cheese
- Salt, white pepper, to taste
- A few leaves of aromatic herbs
- Powdered dried porcini mushrooms to taste
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