Quick risotto with porcini mushrooms and vegetables

Ingredients for 6 people

Rice gr 350
Skaj’s flavour with porcini mushrooms
1 Leek
1 Carrot
1 Tomato
Butter gr 50
Olive oil
Dry white wine


Soften the dry mushrooms contained in three tablespoons of Skaj’s with porcini mushrooms (approx. 60 grams) in 750 ml of boiling water. In the meantime, peel the leak and cut it into rings, including a small amount of the green portion. Chop half of it and soften it in a pressure cooker with 25 gr of butter and 2 tablespoons of oil. Add the carrot and tomato, after peeling it and removing the seeds, both cut into strips, adding also the rest of the leek. Sautee the rice in the prepared mixture, then add a half glass of wine and let it evaporate. Add the broth prepared at the beginning. Close the pressure cooker and cook for 7 minutes from the moment in which it is pressurised. Open the cooker, mix the rice and whip it with butter, serve hot.
(Note: if a pressure cooker is not being used, cook the rice in the usual manner, adding the hot broth a bit at a time after the wine has evaporated).


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