Risotto with Finferli and trumpets


For 4 persons


In a  chestnut wood near our farm usually I find theses mushrooms for risotto, I consider them much more recording than porcini, but if not available you might use dried porcini.

Ingredients :

350gr rice “Carnaroli” – 100 grms butter – 5 spoons fuls of extra vergin olive oil – 1 stalk celery – 1 carrott – 5 echalottes or 2 well- sized leeks – a sprig of wild mint – 1 liter of bouillon (made out of ½ liter fatless broth of chicken or/and Beef – and ½ liter water with two broth cubes and same wine) 4 spoonfuls of freshly grated parmigiano cheese.

Cut finely and chop all the vegetables : Soak in small pan the mushrooms w/like warm water and milk

- in a casserole (big enough to cook later the rice) with the oil and ½ butter, cook gently (possibly with lid on) all the vegetables for about 15/20 minutes: (To avoid risk of frtying, stir frequently fire your pot with the broth – always hot.

- by this time, you should have – on a adjoining fire your pot with the broth – always hot.

-“fish” with your hand the mushrooms – filter well (with a fine colander) the water – add mushrooms and water in the casserole, stir well and add all the rice – increase fire – stir well for one minute and start adding broth. You can now settle the fire to a more gentle level – stir occasionally and when needed – every 4/6 minutes add broth.

Cook for 15/17 minutes – before serving, add remaining butter, the parmigiano and stir well – decorate with 475 mushrooms (which you have cooked separately)

LE NOSTRE RICETTE