Food pairings and recipes
Risotto with cow caciotta cheese and porcini mushrooms
Preparation
? min
Difficulty
Easy
A creamy and flavorful risotto with a nice contrast of textures.
Ingredients
for 4 people
- 320 g of Carnaroli rice
- 150 g of fresh cow’s caciotta cheese
- 200 g porcini mushrooms
- 1 small onion
- 1 liter of vegetable broth
- 50 ml white wine
- 1 tablespoon butter
- Extra virgin olive oil q.b.
- Salt and pepper to taste.
Preparation
1.
If you use dried porcini mushrooms, soak them for 30 minutes in hot water. Drain them and reserve the liquid.
2.
In a skillet, sauté chopped onion with oil and butter. Add chopped porcini mushrooms and cook for 5-7 minutes.
3.
Add the rice and toast it for a couple of minutes, then deglaze with white wine.
4.
Add the broth, one ladle at a time, stirring frequently.
5.
When the rice is al dente, add the diced cow’s milk caciotta and stir until it becomes creamy.
6.
Adjust salt and pepper, then serve hot.
