Ingredients for 2 people
Peel and wash the mushrooms , cut into thin slices , season with a little salt and pepper and sauté with a little olive oil extra virgin olive oil and a garlic cloves in a pan.
Finely chop together the mushrooms , shallots and bacon by using a food processor or blender to obtain a cream.
In a casserole put half the butter and toast , then pour in the vegetable broth and cook until reduce , so add the cream of mushroom soup and cook while adding with the vegetable broth , stirring the risotto from time to time that does not stick .
Put in a pan to fry 2 scallops with extra virgin olive oil, sautè, sliced tiny and keep aside.
Cut into strips the 3 remaining scallops and pour in the risotto at 3/4 of the cooking ; season with salt.
When cooked, stir with the remaining butter until creamy; serve in the dishes the risotto , sprinkle with freshly ground black pepper and garnish each risotto with the sliced sautè scallops.
Strong, spiced, top-fermented ale, beer, bottle conditioned
Amber-coloured top-fermented beer with ruby bottle conditioned
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