Finger food of rice au gratin with cream of fresh mushrooms and crispy speck



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


  1. Use a saucepan to heat the oil and toast the rice
  2. Add half a meat cube and boiling water a little at a time
  3. Cook the rice for about 14 minutes and set two tablespoons of rice aside
  4. Once cooked, pour the rice into a container to create a layer of about 1.5cm and let it cool
  5. Use a pan to brown the mushrooms with a drizzle of oil and the other half of the meat cube
  6. Add the two tablespoons of rice set aside and cook for another 10 minutes
  7. Blend the mixture and let it cool
  8. Preheat the oven to 160° C and bake the slices of speck on baking paper for 6 minutes
  9. 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
  10. Garnish with a slice of crispy speck and serve