Servings:
4
Prep time:
20
Cooking time:
50
INGREDIENTS
- - 320 g of superfine rice for risotto
- - 250 g porcini mushrooms
- - 100 g red lentils
- - 2 carrots,
- - 5 g of dried mushrooms
- - 1 tablespoon of parsley
- - 4 bay leaves
- - 4 sprigs of thyme
- - ½ tablespoon of grated lemon rind
- - extra virgin olive oil
- - salt
INSTRUCTIONS
- Cut the carrots into rounds and pour them together with the laurel and the lentils into a saucepan, cover with one liter of water, bring to a boil and cook over low heat for about 30 minutes.
- Browse the thyme and mix with a tablespoon of olive oil and the lemon zest. Season with this oil and a pinch of salt the mushrooms thinly sliced.
- Chop the dried mushrooms (already soaked) along with the parsley leaves.
- Remove the bay leaf from the lentils and whisk until you get a smooth and soupy cream. Eventually check for salt, add a glass of hot water and dried mushrooms.
- Pour the rice in a saucepan and 2 ladles of broth of lentils; cook the corn until al dente, pouring the remaining broth. Finally, check for salt.
- Spread the rice on plates, put the mushrooms over it and serve immediately.
