Ingredients for 4 people
For the Parmigiano and hazelnut wafer
50 g grated Parmigiano Reggiano cheese DOP (Protected Denomination of Origin)
20 g hazelnuts, toasted and chopped
For the risotto
600 g of pre-cooked Carnaroli rice
480 g of porcini mushroom Sugosi®
60 g vegetable stock
15 g butter
30 g grated Parmigiano Reggiano cheese
Salt, white pepper, to taste
A few leaves of aromatic herbs
Powdered dried porcini mushrooms to taste
Procedure
• Mix the Parmigiano cheese with the roasted chopped hazelnuts in a bowl
• Place the resulting mixture in small discs on a sheet of baking paper
• Bake in the oven (or microwave) until the Parmigiano cheese has melted
• Leave to cool
• Pour the rice and porcini mushroom Sugosi® nuggets while still frozen into a non-stick casserole or pan. Add the stock
• Place on medium heat and bring to a simmer for the amount of time indicated
• When finished, switch off the heat and stir with butter and Parmigiano cheese
• Season to flavour with salt and pepper
Serve piping hot, garnish with aromatic herbs as desired, the Parmigiano and hazelnut wafer, and finish off with the mushroom powder made by blending dry porcini mushrooms.
