Main dishes

Porcini mushroom risotto served with sour raspberry aspretto sauce and a rice and Parmesan cheese wafer

Total time required

20 mins preparation

Difficulty

Average

Ingredients | Serves 1

60 g

RISO BUONO Gran Riserva Carnaroli rice
50 g

“Gran Pezzi” (Large Pieces) of Porcini Mushrooms with ROBO cream
20 g

ROBO Vegetable Stock Granules
6 g

Raspberries
6 g

Red wine vinegar
1 g

Sugar
1 g

Thyme
6 g

Extra virgin olive oil
15 g

Parmesan cheese
4 g

Butter
8 g

“Gran Pezzi” (Large Pieces) of Porcini Mushrooms in ROBO oil
1 g

Garlic

Preparation method

Blend the cooked rice with the Parmesan cheese, spread and bake at 130° with low ventilation until dry.
Break into wafers. Boil the raspberries, sugar and vinegar.
Emulsify with oil and thyme. Toast the Carnaroli rice, add the vegetable stock and halfway through cooking pour in the "Gran Pezzi" (Large Pieces) of Porcini Mushrooms with Cream.
Sauté the Gran Pezzi (Large Pieces) of Porcini Mushrooms with butter, garlic and thyme and use them to decorate the dish along with the sour raspberry aspretto sauce and wafers.

Prepared with ROBO products

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Robo 1938

Via Privata Paolo Baffi, s.n.c.
27015 Landriano (PV)
ITALY

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