Main Course, Starter

Pasta with Porcini Mushrooms

4 People 20 Min.
Recette Supersec par Philippe Emanuelli
  • 400g risoni
  • 600ml mushroom or vegetable stock
  • 40g dried Supersec porcini mushrooms
  • 40g + 20g salted butter
  • 40g grated tomme cheese
  • Put the risoni in a saucepan, cover with hot stock and cook for 10 to 15 minutes. It should have the consistency of a risotto (both melty and crunchy).
  • Meanwhile, put the mushrooms in a pan with 20g butter and a small glass of broth.
  • Cook over medium heat for 5 minutes covered. Uncover and cook until mushrooms are rehydrated and have coloured slightly.
  • Add butter and cheese to the cooked (hot) pasta. Stir briskly.
  • Serve the pasta with the mushrooms.

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