Description
- A quick, tasty and refined dish, thanks to the prestigious raw materials it is made of
- For goumet lunches and dinners, even last-minute
Boil the Carnaroli rice with porcini mushrooms in plentiful salty water, drain “al dente” and finish cooking in a pan. Complete it with the addition of some butter, some Parmigiano Reggiano and some Summer truffle slices.
