Porcini Mushroom and Speck Risotto

Name: Porcini Mushroom and Speck Risotto
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 cups Carnaroli rice (about 400 grams); 4 1/4 cups water (1 liter); 1 porcini mushroom or vegetable bouillon cube; 9 oz porcini mushrooms (about 250 grams); 5 oz speck, diced (about 150 grams); 1 leek; as needed Butter,; as needed Black pepper,; as needed Parsley,; 1/4 cup white wine (about half a glass); as needed Salt,

Cookpad Team @vletizia

Sicilia

Inspired by @mycooking06, this is a delicious risotto—perfect for a quick dinner!

Cookpad Team @vletizia

Sicilia

Inspired by @mycooking06, this is a delicious risotto—perfect for a quick dinner!

Saved

Ingredients

30 min

Serves 4 servings

2 cupsCarnaroli rice (about 400 grams)
4 1/4 cupswater (1 liter)
1porcini mushroom or vegetable bouillon cube
9 ozporcini mushrooms (about 250 grams)
5 ozspeck, diced (about 150 grams)
1leek
as neededButter,
as neededBlack pepper,
as neededParsley,
1/4 cupwhite wine (about half a glass)
as neededSalt,

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Steps

30 min

1

Prepare the vegetable broth with onion, potato, and carrot, or use a bouillon cube if short on time.
2

In a high-sided pan, sauté the leek in a little olive oil.
3

Toast the rice and deglaze with the wine. Gradually add the broth.
4

Add the mushrooms and speck, and continue cooking. After about 20 minutes, stir in butter and Parmesan cheese until creamy.
5

Serve topped with parsley and a sprinkle of black pepper.