Rice with porcini mushrooms”Nesti” and dried pears
- 320 g of rice “canaroli”
- 150 g of dried porcini mushrooms “Nesti”
- 1 bottle of home-brew beer
- 80 g of dried pears
- 100 g of taleggio cheese
- 50 g of butter
- 1 onion
- 20 cl of extra virgin olive oil
- Salt as needed
- Thymeas needed
Soak the dried porcini mushrooms with warm water for at least 30 minutes.
Fry the onion minced lightly in a casserole with 20 g of extra virgin olive oil and brown it. Add the rice and cook it.
Add the beer and reduce. Put the mushrooms drained and cut into pieces and add the water from soaking the mushrooms. Turn the rice from time to time so that it doesn’t stick to the casserole and, when necessary, add the water of the mushrooms and the beer. After 5 minutes, add the dried pears cut. When the rice is cooked, add salt and a sprinkling of minced thyme.