First courses

Porcini mushroom and GROKSÌ! risotto

Porcini mushroom and GROKSÌ! risotto

Ingredients (for 4 people)

  • 70 g GROKSÌ! Savoury
  • 300 g Carnaroli risotto rice
  • 3 porcini mushrooms
  • 50 g butter
  • 1 butter
  • Salt and pepper


Clean the mushrooms cutting away the lower part of the stem covered in earth, and cleaning the cap with warm dampened kitchen roll. Cut the stems in cubes and fry them in a pan with a little butter.

Add the rice to the pan and toast on a high fire for 2 minutes. If you want to add the onion for a fuller taste, stew the chopped onion with butter and a little stock, and once it is transparent add the mushrooms and rice. Gradually add a little vegetable stock at a time, stirring often.

Cut half of the caps into cubes, fry them in a pan with a little oil and add them to the rice when you are 2/3 of the way. Slice the rest of the caps finely and marinade them in a little oil , salt, pepper and aromatic herbs to taste. Crumble 2/3 of GROKSÌ!S and melt into the rice off the ring.

Let it rest covered for 3 minutes. Serve the rice sprinkled with the porcini carpaccio and unbroken GROKSÌ!.