Mushrooms are perfect for the Holiday Season and can be easily paired with a variety of exquisite wines.
Here’s a recipe that stands out from the rest:Ingredients: 1/2 litre milk, 400 g porcini mushrooms, 150 g semolina, 80 g butter, 50g Parmesan, 2 eggs, nutmeg, 1/2 stock cube, olive oil, parsley, salt and pepper.
Method: melt a bit of butter in a round baking dish and then sprinkle with breadcrumbs; bring the milk to the boil, add salt and then whisk in the semolina in a thin stream.
Keep stirring and let cook for 20 minutes.
At this point add butter, Parmesan, a sprinkle of nutmeg and two yolks .
Next place the mixture into the baking dish and bake at 180° C for half an hour.
In the meanwhile chop the porcini mushrooms, place in a frying pan with butter, oil and garlic.
Add stock cube.
Next remove the rice from the oven, pour your mushroom sauce over the risotto and sprinkle with parsley.
If I were you I would pair it with an exquisite wine called Cervaro della Sala.