Rice in mushroom cream sauce

Method

1. Peel and finely chop the garlic.
2. Clean the champignon mushrooms and cut them finely.
3. In the meanwhile, allow the dried porcini mushrooms to re-hydrate in lukewarm water. Once they get soft, drain them and squeeze them well.
4. In a frying-pan, warm up the oil, add the garlic and the porcini mushrooms and sauté for a few minutes. Then add the champignons.
5. Add the Soyadrink and stir well.
6. Add the saffron and the Condisoia cream. Lower the heat, cover with a lid and simmer for around 15 minutes.
7. A few minutes before the cooking is done, season to taste with salt and pepper.
8. In the meanwhile, cook the rice in salted boiling water, keeping it 'al dente'.
9. Drain the rice and dress it with the mushrooms sauce and some finely chopped fresh parsley.

Chef's tip

A little advice: don't clean the champignon directly under a running tap. It's best to gently rub them with damp kitchen paper.

Serving suggestion

Serve with vegetables or meat-based dishes.

Wine selection

Pinot Grigio, Astraio, Riesling, Chianti Classico, Riesi or Sangiovese.

Family tip

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Dish history

This is a risotto that is reminiscent of autumn, of long walks in the woods, cosy times with friends and family. Delicious with dried mushrooms, you can also make it with fresh ones, which won't need to be soaked in hot water to get rid of the 'dirt' and to revive the mushroom's flesh. Ideal for any occasion, from everyday cooking, to a dinner with friends or with your significant other, this is a risotto you really must try.