Porcini Risotto with Scamorza

Ingredients

• 150 g porcini mushrooms
• 1 handful young spinach
• 1 Shallot
• 2 tbsp olive oil
• 300 g Arborio rice
• 200 ml dry white wine
• Salt
• freshly ground pepper
• 150 g Scamorza cheese
• 2 tbsp freshly chopped herbs (parsley and chervil)
• 750 ml vegetable broth

Instructions

1. 1.

   Clean the porcini mushrooms and slice them thinly. Wash, clean, and dry the spinach. Peel and finely dice the shallot. In a hot pot, sauté the shallot in oil until translucent. Add the rice, stir briefly to toast. Deglaze with wine, then remove from heat. Mix in the mushrooms and spinach. Season with salt and pepper, then place on the center of four parchment squares. Slice the cheese into rounds and lay them atop the mixture. Sprinkle with herbs and lightly season again. Fold up the edges and pour in broth. Seal tightly and transfer to a baking sheet. Bake in the oven for about 20 minutes until cooked.

2. 2.

   Remove from the oven, plate the risotto, and unfold the parchment.