Main Course, Starter
Pasta with Porcini Mushrooms
4 People
20 Min.
- 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.
