Lenticchiotto ai funghi porcini
Creative | Gluten Free | Institutional | Vegan

Lentil risotto with boletus

Ingredients:

Lentil risotto with boletus

  • 200 g brown lentils
  • 80 g carnaroli rice
  • 50 g dried boletus
  • 80 g butter
  • 100 g parmesan cheese
  • 1 shallot
  • 1 sprig of fresh tarragon
  • 1 carrot
  • 1 green celery stalk
  • 1 onion
  • extra virgin olive oil
  • Salt
  • Pepper
  1. Prepare the meat broth and let it boil for about an hour. Prepare a risotto following the classic recipe.
  2. Prepare a light sauce with the shallot and the extra virgin olive oil. Add the mushrooms, which we will have previously soaked. Cook for about 5 minutes.
  3. Add the rice and lentils. Let it taste and the liquid evaporate. Add the boiling broth and continue cooking for about 20 minutes (continuously boiling). Remove from heat and keep in the saucepan with the cheese and butter until creamy.
  4. Before serving, pour in a little extra virgin olive oil and the chopped fresh tarragon.
Main Course
Creative, Gluten Free, Institutional, Restaurants

Method:

Lentil risotto with boletus

  • 200 g brown lentils
  • 80 g carnaroli rice
  • 50 g dried boletus
  • 80 g butter
  • 100 g parmesan cheese
  • 1 shallot
  • 1 sprig of fresh tarragon
  • 1 carrot
  • 1 green celery stalk
  • 1 onion
  • extra virgin olive oil
  • Salt
  • Pepper
  1. Prepare the meat broth and let it boil for about an hour. Prepare a risotto following the classic recipe.
  2. Prepare a light sauce with the shallot and the extra virgin olive oil. Add the mushrooms, which we will have previously soaked. Cook for about 5 minutes.
  3. Add the rice and lentils. Let it taste and the liquid evaporate. Add the boiling broth and continue cooking for about 20 minutes (continuously boiling). Remove from heat and keep in the saucepan with the cheese and butter until creamy.
  4. Before serving, pour in a little extra virgin olive oil and the chopped fresh tarragon.
Main Course
Creative, Gluten Free, Institutional, Restaurants

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