Cream of rice, potatoes and leeks with sautéed chanterelles and croutons



300g Potatoes
150g Carnaroli rice
100g Leek
50g EVO oil
50g Chopped onion
150g Chanterelles
30g White wine
Vegetable stock-cube
4 Slices of toast
Salt and pepper to taste


Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA


  1. Brown the leek in the oil, add the rice and potatoes.
  2. Cover with water, add the vegetable cube and boil over low heat for 35 minutes.
  3. Blend the result and keep it aside.
  4. Season with salt and pepper.
  5. Use a pan to brown the onion in a little oil and add the Chanterelles.
  6. Add the wine over high heat and cook for 10 minutes.
  7. Season.
  8. Serve the cream first and complete with the pan-fried mushrooms and toasted bread.