4pers.        20min.        400g

Pasta with porcini mushrooms

400 g risonni
600 ml mushroom or vegetable stock
40 g dried Supersec porcini mushrooms
40 + 20 grams of salted butter
40 g grated tomme cheese


  • Put the  risonni in a saucepan, cover them with hot stock and cook for 10 to 15 minutes, the time to have the consistency of a risotto (that is both melting  and crunchy)
  • Meanwhile, put the mushrooms in a pan with 20g butter and a small glass of broth
  • Cook over medium heat, 5 minutes covered, then uncovered, until mushrooms are rehydrated and slightly colored
  • Add butter and cheese to cooked (and hot) pasta and stir briskly
  • Serve pasta with mushrooms


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