- Difficulty: Media
- 320 g of Carnaroli rice
- 200 g of porcino mushrooms (boletus)
- 1 clove of garlic
- 1 shallot
- minced parsley
- 40 g of Grana Padano Dop Riserva
- 40 g of butter
- salt and pepper
- 16 slices of Coppa di Parma Igp Levoni
- 4 bunches of rocket
- 1,5 l of broth
For the parsley cream:
- 100 g of parsley
- 2 dl of water
For the parsley cream, quickly boil the parsley leaves in 2 dl of salted water, drain them and cool them down with fresh water and ice.
Mince the parsley with 1 dl of its cooking water, filter it and put aside.
For the risotto, clean and slice the porcino mushrooms.
Fry over low heat the oil, the shallot and the minced garlic, add the mushrooms for cooking.
In another pan toast the rice, add the broth and cook adding water from time to time.
Once cooking is almost complete add the mushrooms, turn off the heat and cream with butter and Grana Padano.
Adjust salt and pepper and spread the minced parsley.
Arrange the rice in the dish, lay beside the coppa slices and on their top the rocket, and decorate with stripes of parsley cream.
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