Bacon and mushroom timbale

01486 TIMBALE of bacon and MUSHROOMS INGREDIENTS for 4 PEOPLE 350 g of rice, 250 g Bacon in thin slices, 250 g mushrooms in season or mushrooms, 1/2 onion, a l broth, butter, parsley, salt and pepper, olive oil.

In a Pan fry the onion with oil: Golden soon get sliced mushrooms, clean them thoroughly with a damp cloth.

Cook the mushrooms for about twenty minutes, then pour in the rice and sauté, stirring continuously for approx.

10 minutes.

Pour in the broth and cook with cover over high heat for about 10 minutes; lower the heat and cook the rice for about 5 minutes, stirring vigorously.

Remove from heat and let it stand, always with the lid until you become cold (the rice should absorb all the broth).

Grease a mould by flan and foderatelo with the slices of ham into escape from the edge.

Cooling of the mushroom risotto, pour it into the mold, cover the base with the slices of speck and infornatelo for about 5/10 minutes.

Once removed from the oven, wait until it is cold and serve.