INGREDIENTS
- Components
- Leeks 100 gr
- Panceta 50 gr
- Dried mushrooms 50 gr
- Mushrooms 100 gr
- Arroz carnaroli 400 gr
- Crema 100 gr
- Exit to style
- Pepper
- Vegetable broth 1 liter
- Parmesan cheese 150 gr
- Chopped parsley to style
1-Lower the bacon and sauté till golden brown, add the bruniose leek, sauté till clear. Then add the rice and pearl.
2-Then add the pine mushrooms beforehand hydrated and minimize into cubes, and the remainder of the mushrooms additionally minimize. Prepare dinner a little bit and go
including the broth little by little. Roughly after 18 minutes, take away from the warmth and add the cream and parmesan.
3-Serve immediately, end with a sprinkle of olive oil, freshly floor black pepper and parsley.
