50 minutes

Carnaroli rice, 6 Oz
Dark beer, 6 Oz
Extra virgin Olive oil, 2 Tablespoons
Onion, chopped, 1/2
Dried porcino mushrooms, 0,8 Oz
Speck (or bacon), a thick slice diced
Parsley leaves, minced, 2-3 Tablespoons
Soft and creamy cheese
Vegetable broth, 28,5 Oz
Black pepper to taste


Prepare the vegetable broth. Meanwhile soak the dried mushrooms in warm water for about 30 minutes. Use a colander with paper towels inside when you pour the mushrooms and their water. Rinse and clean well the mushrooms under running water and squeeze them gently to remove any liquid. Chop the mushrooms.
Heat the oil in a pan over a medium flame and add the chopped onion. When the onion is soft, pour in the speck (or bacon) and cook until crispy. Keep a few pieces of speck aside for final garnishing.
At this point add the rice and the mushrooms. Saute until the rice is lightly brown and add the beer. Let it evaporate. Once absorbed, continue cooking the rice adding the vegetable broth stirring constantly. After 10-15 minutes it should start to become creamy, plump and tender.
A few minutes before turning off the heat, add the cheese and the minced parsley, and season with black pepper. Stir well. Add the parsley and the speck you had kept aside. Cover and leave for a few minutes so that the rice can take up any excess liquid as it cools a bit. Let it sit for 2 minutes and serve.
If you can’t find the speck you can substitute it with bacon.

Thanks to: Pasta Loves Me