Rice Ring with Mushroom Sauce

 Rice Ring with Mushroom Sauce

Prep Time: 60 mins. Servings: 6 persons

Ingredients:

For the ring:

• 300g rice
• 80 g fontina
• 2 sachets of saffron
• an egg
• onion
• butter
• grated Parmesan
• vegetable broth (also of granular preparation)
• dry white wine
• olive oil
• salt

For the sauce:

• 120 g porcini
• 120 g poplars
• 120 g chanterelles
• a 40 g leek
• 30 g butter
• shallot
• garlic
• sage
• vegetable broth (also of granular preparation)
• dry white wine
• olive oil
• salt
• Recommended wine
• White, slightly aromatic:
• Besides Pavese Riesling.

Procedures:

1. Saute a medium chopped onion in a drizzle of oil. Add the rice, toast it over high heat, blend it with a drop of wine, then continue cooking the risotto, stirring and adding, little by little, about three quarters of a liter of hot broth. Finally, stir in the saffron, a knob of butter, a spoonful of parmesan, a pinch of salt and a beaten egg.
2. Pour half of the risotto into a well-buttered ring mold with a diameter of 20 cm, spreading it over the sides of the container; put the diced fontina inside, cover with the rest of the risotto, level well and bake at 200°C in a bain-marie for about 40 minutes.
3. In the meantime, prepare the sauce: blanch the chanterelles for 3-4 minutes, rinse the poplars, clean the porcini mushrooms and cut them into strips, then brown all the mushrooms in a sauce prepared with the browned butter, the leek, one chopped shallots and garlic; add a tuft of sage, deglaze with a pinch of wine, pour over 2 ladles of broth and cook for 20 minutes over a moderate heat, then salt, season with freshly ground pepper and switch off: the sauce should be rather dry.
4. Unmold the ring of rice onto a serving plate, put part of the mushroom sauce in the centre, garnish the plate with the rest, then serve piping hot.