FRIJE

Instructions

• 1.   Finely chop the shallots and sweat them in a pot with 2 tablespoons of olive oil.
• 2.   Add the rice, mix well, then deglaze with white wine. Once absorbed, continue cooking the risotto by gradually adding ladlefuls of broth until the rice is cooked (15 to 20 min).
• 3.   Clean the porcini mushrooms with a damp cloth, remove any dirt, and slice the mushrooms.
• 4.   Heat 1 tablespoon of olive oil and butter in a sauté pan and sauté the porcini mushrooms for 8 to 10 min.
• 5.   Remove the creamy risotto from the heat, stir in the grated Parmesan cheese and half of the porcini mushrooms. Divide into 4 hot plates, add the remaining mushrooms, a few arugula leaves, season with pepper, and serve immediately.

Nutritional information *