Time: 1 ora e 30 minuti
Difficulty: media

Ingredients for 4 people:
350 g of Vialone Nano rice - 80 g of Sauris speck (or other gluten-free speck) - 20 g of dried porcini mushrooms
1 rib of celery
1 carrot
2 onions of Treschietto - 100 g of chicken bones - 2 dl of dry white wine - 1 tablespoon of wine vinegar - 150 g of mixed fresh mushrooms
1 clove of garlic
50 g of grated Parmigiano Reggiano DOP
7 sprigs of marjoram with 50 g of butter
extra virgin olive oil
salt up
black pepper in grains

Procedure

Spread the carrot, wash it, peel it and cut it into pieces; check the celery, wash it and cut it into pieces.Peel an onion and divide it in half; wash the bay. Arrange the prepared ingredients in a large pan with 4 liters of water; add half of the wine, 3 peppercorns, vinegar and dried mushrooms and cook for 40 minutes from boiling. During cooking, gradually remove the foam that will form on the surface and, at the end, adjust salt and filter.

Peel the garlic, deprive it of the sprout and chop it finely; brown it in a non-stick pan with 2 tablespoons of oil. Make the latter flavor, then add the mushrooms cleaned and cut into slices and cook for 5 minutes, adjusting salt at the end; complete with 3 sprigs of washed and chopped marjoram and keep aside.

Peel the remaining onion, chop finely and brown it in alarge saucepan with 3 tablespoons of oil, stirring; add the rice, toast it for 3 minutes, then add the wine and let it absorb. Add a ladle of broth and cook the risotto, adding the necessary hot stock gradually; after 10 minutes of cooking, add the prepared mushrooms and cook the risotto.

At the end, add the Parmesan and the butter and close with the lid; leave to simmer for 1 minute, then mix and distribute the risotto in individual dishes, complete each with a few slices of gluten-free speck on the side of the preparation and garnish with the marjoram; serve.