RECIPE FOR 2 PEOPLE:
135 g of PURO Truffle Pesto
3 small cups of “Carnaroli” rice
1 fresh or frozen diced porcini mushrooms
1/2 glass of white wine
2 tablespoons of EVO oil
Black pepper
Salt
Vegetable broth
1 spoon of grated Parmigiano Reggiano cheese
HOW TO PREPARE IT:
Prepare the vegetable bouillon. Fry the mushrooms with a tablespoon of extra virgin olive oil, cook for about 10 minutes, add salt, pepper and blend with white wine until reduced.
Put a spoon of oil in a non-stick pan, toast the rice and blend with white wine until reduced.
Add small quantity of vegetable broth from time to time.
Continue to add broth until the rice is cooked (Italian way, very crunchy). Turn off the heat, add the truffle pesto and mix.
Complete the dish with a tablespoon of Parmigiano Reggiano cheese. Serve by adding the mushrooms previously prepared.
