With raspberry oil and balsamic vinegar.

People :

4

Preparation time :

50 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 300 gr. carnaloni or bomba rice
  • 400 gr. ceps
  • 1 onion
  • 1 bunch asparagus tips
  • 1 tray of raspberries
  • 50 ml. cep oil
  • 700 ml. vegetable stock
  • A knob of butter
Preparation
  1. Saute the finely sliced onion until it begins to brown, then add sliced cep mushrooms and saute for a couple of minutes.
  2. Add rice to the frying pan and saute. Add the vegetable stock gradually throughout the cooking, about 18 minutes.
  3. Add the chopped asparagus two minutes before the end of cooking. Once the cooked rice has "dried out", add a knob of butter and mix well.
  4. Serve with a few drops of sweet balsamic vinegar and a tablespoon of cep oil mixed with raspberry puree.
For an intensely flavored rice, cook the rice with cep stock instead of vegetable stock. You can also lmix the rice with a spoonful of cream or a spoonful of Parmesan cheese.

Additional information

People :

4

Preparation time :

50 min

Difficulty:

Easy