Asparagus risotto with Pancetta
Standard
Serve hot
Risotto Portobello
Standard
Serve hot
Print recipe
Ingredients
- Risotto (ref. B13) - 130 g
- Portobello - 1 pc.
- Paris mushrooms - 2 pcs.
- Coppa chips - 1 pc
- Grated Parmesan cheese - 10 g
- Thyme - 1/2 branch
- Olive oil - 1/2 tbsp.
- Salt and pepper
Preparation
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Ingredients
- Risotto (ref. B13) - 130 g
- Portobello - 1 pc.
- Paris mushrooms - 2 pcs.
- Coppa chips - 1 pc
- Grated Parmesan cheese - 10 g
- Thyme - 1/2 branch
- Olive oil - 1/2 tbsp.
- Salt and pepper
Risotto Portobello
Preparation
Clean and remove the portobello stem and gills. Reserve stem and gills, oil them and season with salt and pepper. Bake at 180° C in the oven for 10 to 15 min.
Make a duxelles with the Paris mushrooms, the stem and the gills of the Portobello. Sauter everything in olive oil and add the thyme.
Heat the risotto for 2 to 3 min. in a hot pan with some olive oil and stir constantly. Once the risotto is ready, add the mushroom duxelles.
Stuff the portobello mushrooms with the risotto and cover with grated Parmesan. Gratinate under the salamander (if it is still hot) or reheat everything again in the oven.
Arrange the stuffed mushrooms on a bed of arugula, finish the filling with the coppa chips.
Tip
Also ideal as a starter. If it's to serve as a side dish for meat, it's best not to add the coppa.