Soak the mushrooms in hot water for about half an hour. Thinly slice the shallot and sauté it in a large saucepan. Once it turns translucent, add the pieces of speck and let them brown for a few minutes.
Squeeze the mushrooms, reserving the water, and slice them. Toss them into the pot and cook for a few minutes.
Add the rice and toast it, then deglaze with the well-strained mushroom soaking water. Continue stirring, gradually adding a little hot broth as it dries out. When the rice reaches the desired stage of cooking, turn off the heat, season with salt and pepper, and stir in the cheese and a small piece of butter.
Speck and mushroom risotto
Ingredients
- 1 small shallot
- 50 g dried mushrooms
- 80 g speck, cut into small pieces
- 400 g rice
- A generous litre of vegetable broth
- 15 g of butter
- Grated Parmesan cheese
- Olive oil
- Salt and pepper to taste
preparation
