Porcini risotto with cannellini cream and parsley

Ingredients

For 1 serving

• Carnaroli rice70 g
• Porcini mushrooms150 g
• Cooked cannellini beans100 g
• Shallot25 g
• Garlic1 clove
• White wine40 ml
• Vegetable broth350 ml
• Parsley5 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery, sulphites,

In season: September – November

Method

1. Heat the vegetable stock in a small pan and keep it hot. Rinse the cannellini beans and blend them with a ladle of stock into a smooth cream.
2. Clean the porcini by scraping the soil off the stems with a small knife and wiping them with a damp cloth, without washing; slice them thinly. Peel the garlic and shallot and finely chop the shallot.
3. In a frying pan heat half the oil over a high heat with the crushed garlic and sauté the porcini for 5 minutes, until golden and their liquid has evaporated; season with salt, remove the garlic and set aside.
4. In a heavy pan heat the remaining oil over a medium-low heat and fry the shallot for 3 minutes, until translucent; add the Carnaroli rice and toast for 2 minutes, stirring, then deglaze with the white wine until the smell of alcohol has gone.
5. Cook for 17 minutes, adding the hot stock a little at a time and stirring often; halfway through add the porcini and season with salt. It's ready when the rice is al dente and the risotto ripples when you shake the pan.
6. Turn off the heat and beat in the bean cream and the washed, chopped parsley; serve with black pepper.