2019 Chardonnay Barrique dry

Ingredients

• 350 gRisotto rice (Carnaroli)
• 400 gFresh porcini mushrooms
• 1200 mlVegetable stock
• 150 mlDry white wine
• 2 piecesShallots
• 60 gButter
• 80 gParmesan
• 2 tbspOlive oil
• 1 pieceGarlic clove
• 3 sprigsFresh thyme
• 1 tspSalt
• 0,5 tspBlack pepper

Preparation

1. 1Gently clean the porcini mushrooms with a brush and slice them into uniform pieces.
2. 2Peel the shallots and the garlic clove, then finely dice them.
3. 3Heat the vegetable stock in a separate pot and keep it warm throughout the entire cooking process.
4. 4Heat the olive oil in a wide pan and sauté the shallots until translucent, then add the rice and toast briefly.
5. 5Deglaze the rice with the white wine and stir constantly until the liquid has almost completely evaporated.
6. 6Gradually add the hot stock one ladle at a time, stirring continuously so that the starch is released and the creamy binding forms.
7. 7Meanwhile, sauté the porcini mushrooms in a pan with some butter and thyme until golden brown, then season with salt and pepper.
8. 8Once the rice is cooked al dente after about 20 minutes, remove the pan from the heat.
9. 9Gently fold the remaining cold butter, the freshly grated Parmesan, and the sautéed porcini into the risotto.
10. 10Season the dish with salt and pepper to taste and serve immediately on prewarmed plates.