Lentil and boletus mushroom risotto

  • Level

    Easy
  • Servings

    4
  • 200 g Pardina lentils
  • 80 g carnaroli rice
  • 50 g dried boletus mushrooms
  • 80 g butter
  • 100 g grated parmesan cheese
  • 1 shallot
  • 1 bunch fresh tarragon
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • extra virgin olive oil
  • salt
  • pepper

Method

  • Step 1
    Prepare a meat stock and simmer for around 1 hour. Make a risotto following the traditional method.
  • Step 2
    Sweat the shallot until soft in the extra virgin olive oil. Add the mushrooms, previously soaked. Cook for another 5 minutes.
  • Step 3
    Add the rice and lentils. Leave to soak up the flavour and allow the liquid to evaporate. Add the boiling stock and cook for another 20 minutes, keeping at boiling point. Remove the pan from the heat and beat in the cheese and butter until creamy.
  • Step 4
    Before serving, drizzle with a little extra virgin olive oil and chopped fresh tarragon.

You may also like