Peppers Experience

Recipe - Risotto ai Funghi Porcini e Porri


  • 80g king prawns
  • 1 leek
  • 60g porcini mushrooms
  • 200g Arborio rice
  • 160ml vegetable stock
  • 2tbsp butter
  • 25g freshly grated parmesan

To garnish

  • Thinly sliced truffle
  • Olive Oil
  • Edible flowers
  • Shaved parmesan



1. Sautee the thinly chopped leek in a saucepan with a little olive oil.
2. Add the king prawns (peeled) to the saucepan and cook until coloured.
3. Add the Arborio rice.
4. Add the vegetable stock and cook, stirring for 5-7 minutes.
5. Add the butter.
6. Add the freshly grated parmesan.
7. Stir continuously for 45 seconds and leave to rest for a minute.
8. To finish, plate and garnish with sliced truffle, a drizzle of olive oil, edible flowers and shaved parmesan.

Recipe brought to you by Chef Rajib at Bicicletta Restaurant, Peppers Gallery Hotel. 

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