Preparation time: 45mins

Serves 6


340g Carolina rice (or any good Arborio rice)

30g dried forest mushrooms (about 150ml of hot water to rehydrate them)

120g syglino Manis (smoked, salted pork preserved in olive oil) chopped in small pieces

1 banana shallot

1 garlic glove

1 glass white wine

500ml vegetable or chicken stock

Unrefined sea salt

Black pepper

30ml extra virgin olive oil


In a deep bowl pour 150ml maximum of hot water over the dried mushrooms. Allow them to absorb liquid for about 15-20mins. Drain them well, squeezing them over the bowl and keep the water for later.

Finely chop the shallot and fry it in the olive oil until golden for about 4mins. Chop the garlic in fine pieces and add in the pan with the rice. Stir well to coat every grain with the hot oil and sauté until they get a little colour. Pour in the glass of wine and wait until it has evaporated. Then, start pouring the stock little by little, stirring and waiting until the liquid has evaporated a little till you pour the next ladle of stock. Once you have finished with the stock, pour the water you kept the mushrooms in. Stir well and when there is half of the liquid left, put the mushrooms and syglino in. Stir, season with salt and freshly ground pepper. Taste, adjust the salt and pepper, and sprinkle with finely chopped parsley.

For the kefalotyri crisps:

The kefalotyri crisps can be made about 10mins before serving the risotto. Place each spoonful of finely grated kefalotyri into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the kefalotyri melts and forms a crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for 1-2mins on the other side and then remove from the pan.

Serve the risotto topped with a kefalotyri crisp.