Porcini rice pudding

September 9, 2015 (Last Updated: January 11, 2019)

Porcini rice pudding

Serves: 4
Cooking Time: 40 mins

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.

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