Serves: 2 as main course or 4 as a starter
FlexiPoints: 8 or 4

Suggested wine: good Aglianico del Vulture or an Aglianico Taurasi. Decante them well!
Special equipment: none

Difficulty: Easy
Time: 25'

Ingredients:
180g Arborio rice
2 fresh porcini mushrooms (120g)
1 large clove of smoked garlic
2 slices of sopressata
1 tbsp finely chopped parsley
1 liter (max) light chicken stock
5g butter
Ground coffee (finely powdered)
Salt and pepper to taste

Ingredient replacement:
Sopressata -> If you really need, use another cured italian sausage which has a bit of an animal taste
Smoked garlic -> Garlic

Ingredient note: The sopressata is one of my favorite but also more difficult cured meat from the South of Italy. It is basically based on a mix of shoulder pork meat and hardened fat. which is cured in salt and pepper after being lightly smoked from oak or chestnut wood. Moreover ... it is keeps under oil or solid animal fat. The result is something slightly smoked, sweet, a bit animal in taste ... delicious. Difficult to replace.

How-to:
1. Take half mushroom and slice it lengthways. Chop the rest in a coarse mince. Dice the sopressata into small cubes. Finely slice the garlic.
2. Warm up the stock and add a pinch of ground coffee. Stir well and keep warm.
3. Melt the butter and sauté the garlic in it until they soften (2’). Add the sopressata and keep cooking on medium heat until it get color (2’ more).
4. Add the chopped porcini and cook on high heat for 1’. Add the rice and continue for 2’ more. Add two cups of stock and let simmer. Add more stock when needed until the rice is not cooked. You might be left with some of the stock.
5. Remove from the heat and stir in the sliced porcini and the parsley. Stir well and let it cool down for 2’ before serving.