Ingredients

  • Carnaroli rice 150g
  • Pearl spelt 150g
  • Prosciutto crudo 150g
  • Mixed mushrooms 200g
  • Extra Virgin Olive Oil 40ml
  • Garlic 1 clove
  • Thyme to taste
  • Salt as needed
  • Black pepper to taste

Preparation

Cook the rice and spelt separately in plenty of salted water. Once ready, drain and let them cool completely.

Meanwhile, clean the mushrooms and cut them into regular cubes. In a pan, heat a drizzle of Extra Virgin Olive Oil, add a garlic clove and let it brown lightly. Add the mushrooms and sauté over high heat for about 10 minutes. Season with salt and pepper and flavor with a few fresh thyme leaves, then remove from heat.

Cut the prosciutto into thin strips and sauté briefly in the pan until crispy.

In a large bowl, combine the rice, spelt, mushrooms and prosciutto. Dress with a drizzle of Extra Virgin Olive Oil and mix well to blend the flavors.

Serve warm or at room temperature.