Bring to the boil, over a low heat, the cooking cream with rosemary, the dried APANI® Porcini and the piment d’Espelette. Blend the remaining dried APANI® Porcini and grate the APANI® “Verde d’Inverno” Grana Padano.
Add Porcini and Cheese to the mixture, add salt and chop. Then insert all into a kitchen siphon to create a soft and light foam.
Fry the chopped onion in APANI® EVO oil, then add APANI® Rice, a glass of APANI® Vermentino White Wine. Add salt, a box of APANI® Porcini and the vegetable stock. Add the butter and once mixed, add the grated APANI® “Verde d’Inverno” Grana Padano.
Plate forming a layer of risotto on the bottom of the serving plate and cover with a generous cloud of APANI® “Verde d’Inverno” Grana Padano. Decorate with Some Piment d’Espelette and rosemary leaves.
Ideas and variations: you can add a few slices of White Truffle as decoration