Porcini rice pudding
Ingredients
- 1,25 litres (5 cups) milk
- 1 bay leaf
- sprigs of fresh thyme
- 125ml (½ cup) dried
- porcini mushrooms
- 200g (1 cup) arborio or risotto rice
- freshly grated nutmeg, to taste
- freshly ground black pepper, to taste
- 250ml (1 cup) Parmesan or pecorino, grated
- 100g butter
- small bunch fresh sage leaves
- 50g pine nuts
Instructions
1
Place the milk in a saucepan and infuse with the bay leaf, thyme and porcini mushrooms over low heat. Discard the bay leaf and thyme and add the rice.
2
Increase the heat and bring the milk to the boil. Reduce the heat again to low, cover and cook, stirring occasionally until the rice is tender, about 25 – 30 minutes. Season with the nutmeg and black pepper and add the Parmesan, stirring until it is completelymelted. Adjust the seasoning.
3
Melt the butter in a small pan and cook over low heat until it starts to caramelise and go nutty. Add the sage leaves and pine nuts. Remove from the heat.
4
Ladle the rice pudding into 4 bowls and drizzle some of the brown butter over each. Serve.
