MUSHROOM AND SPECK RISOTTO quick and easy first course, tasty dish to make in no time, autumn recipe with seasonal vegetables.
A simple and flavorful first course, the mushroom and speck risotto is delicious, prepared in no time and perfect for both lunch and dinner, light and tasty, a first course to lick your lips.
The recipe for mushroom and speck risotto is ideal to start the week with lightness and goodness, mushrooms will reign supreme all winter. We will have the opportunity to get creative in preparing first courses, main courses, and side dishes.
Follow me in the kitchen, today it’s mushroom and speck risotto!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2 people
- Cuisine: Italian
Ingredients
- 10 Champignon Mushrooms
- 1 Carrot
- 3 slices Speck
- 2 tbsp White Wine
- 1 tbsp Butter
- 160 Carnaroli Rice
- to taste Vegetable Broth
Preparation
Clean the mushrooms, remove the soil, wash them and pat them dry, then slice.
Peel and cut the carrot, slice the shallot and sauté them.
In another pan, toast the rice without adding oil or water for a few minutes.
Add it to the sauté, add the speck and the white wine, let cook stirring continuously.
Add a bit of broth and cook for about 8 minutes.
Towards the end of cooking, add the butter, a sprinkle of parsley, and mix well, if you prefer, add a sprinkle of Parmesan.
Bon appétit
Art in the Kitchen Suggests
Mushroom and Speck Risotto quick and easy, tasty dish, autumn recipe with seasonal vegetables. You can replace the speck with cooked ham. The dish can be enriched with the addition of minced meat or sausage.
New: subscribe to my WhatsApp channel
