Superfine Carnaroli Rice 400 g
50g Butter, 2 Small Porcini, mushrooms, 1 Carrot, 1 Tomato,
1 Leek, Dry white wine, 1L of brown stock, Olive oil, Salt
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Cut
the leek into strips including some of the green section and
chop up half of it.
Dice the mushrooms and fry in 25g butter with a clove of garlic
for 5 minutes.
Remove the mushrooms and the garlic. In the same pot, add the
chopped leek and coarsely grated carrot with some olive oil
and simmer for 4 minutes. Peel and remove the seeds of the tomato
and chop finely, add to the pot with the remaining leek.
Add the rice and allow it to toast slightly on a high fire before
adding the wine and allowing it to evaporate. Turn to low heat
and cook gradually adding the boilig stock, stirring frequently.
Add the mushrooms only at the very end with the remaining butter
once the rice is cooked, and serve immediately in a previously
warmed serving dish. |
