It’s a variation of the classic risotto that we aften cook . It’s a variant because I’ve chosen to use a brown rice instead of the typical Carnaroli rice. It has got a brown color, it’s slightly chewy but rich in fiber. The texture is a little different from the classic risotto, but I guarantee you that the taste is unique! Healthy food lovers will love it! The only flaw of this dish is the cooking time which is a little longer than usual, but please believe me when I tell you that spending a few more minutes in front of the stove is essential if you want to enjoy a healthy and tasty dish!
- 300 grams brown rice
- Vegetable broth
- 35 grams dried porcini mushrooms
- 30 ml white wine
- 70 grams smoked scamorza cheese
- 40 grams grated Parmigiano Reggiano
- Extra virgin olive oil
- 1 clove of peeled garlic
- 1 knob of butter
- Chopped parsley to taste
- Freshly ground white pepper to taste
Soak the dried mushrooms in hot water for 5 minutes. Drain and set aside. Don’t remove the broth because you will need it during the cooking! Heat the oil in a non-stick pan and sauté a clove of garlic for a few moments, then raise the heat and pour in the rice. Let it toast for a few seconds, add the white wine, let it evaporate. Now you can pour mushrooms soaking water. Pour one ladle at a time and stir often. Proceed in the same way with the vegetable broth. Add mushrooms a few minutes before it is ready and the diced smoked scamorza. Season with salt and pepper. When it is cooked, remove the risotto from the heat. Add with butter and grated Parmesan and stir well. Decorate with chopped parsley and serve.