Ingredients
- 320gr Carnaroli rice
- 15gr dry porcini mushrooms
- Sautéed porcini mushrooms
- 200gr Gorgonzola cheese
- 1 glass of prosecco
- 50gr Parmigiano Reggiano
- 50gr butter
- Balsamic Vinegar of Modena
- Celery, carrot, onion
- Salt
Preparation of the recipe
1
For the porcini mushrooms stock, start by filling a pot with cold water and add celery, carrot and onion.
Bring to a boil and season with salt.
2
Add the porcini mushrooms and keep boiling.
3
In a pan, toast the rice (do not add oil or butter at this stage).
4
Sprinkle with Prosecco wine and once evaporated start adding the stock, one ladle at the time.
5
After approximately 10-12 minutes, add the Gorgonzola cheese and let it melt. Keep on adding the stock.
6
When the rice will be ready (after 10 more min approx.) stir with butter and grated Parmigiano Reggiano.
7
Serve the rice with some Casa Rinaldi sautéed porcini mushrooms and few drops of our Balsamic Vinegar of Modena.
