Finger food of rice au gratin with cream of fresh mushrooms and crispy speck
FOR 4 PERSONS
ingredients
120g Grazia risotto rice
1 Bauer classic meat-based cube
50g Fresh mushrooms
4 Slices of speck
240g Water
15g EVO oil
15g Parmesan cheese
Salt and pepper to taste
Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA
preparation
- Use a saucepan to heat the oil and toast the rice
- Add half a meat cube and boiling water a little at a time
- Cook the rice for about 14 minutes and set two tablespoons of rice aside
- Once cooked, pour the rice into a container to create a layer of about 1.5cm and let it cool
- Use a pan to brown the mushrooms with a drizzle of oil and the other half of the meat cube
- Add the two tablespoons of rice set aside and cook for another 10 minutes
- Blend the mixture and let it cool
- Preheat the oven to 160° C and bake the slices of speck on baking paper for 6 minutes
- Once cool, cut the rice to the desired shape, place the mushroom cream on it, sprinkle the Parmesan cheese on top and bake at 160° C for 8 minutes
- Garnish with a slice of crispy speck and serve