Rice Salad with Monkfish and Porcini Mushrooms

For the rice salad with monkfish and porcini mushrooms, first cook Riso Gallo Risotto Pronto porcini mushrooms according to package instructions (as indicated in points 1 and 2). Then rinse with cold water and set aside in a bowl.

Cut the monkfish into cubes and fry in a pan with olive oil, half of the garlic and the rosemary for a few minutes. Then add it to the rice.

Then cut the porcini mushrooms into small pieces and fry them in a pan with olive oil, the remaining garlic and the parsley for a few minutes, then add them to the rice as well and mix everything. Season to taste with salt and pepper and chill.

Arrange on plates and just before serving sprinkle the rice salad with monkfish and porcini mushrooms with a little olive oil and balsamic vinegar and sprinkle the parsley.

Preparation Tip:

The rice salad with monkfish and porcini mushrooms is suitable as a main course or side dish.

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