Funghi & Biltong Rissotto



Serves 4 people:
60-80gr of Kubdu Biltong either Original or Spicy
6 dried tomatoes
400 gr of rice ideal for risotto (100gr/person)
8-10 tbp of extravirgin olive oil
12 tender garlic
8-12 mushrooms
50gr of Idiazabal cheese or Grana Padano.
1 litre of water (3 glasses per 100gr of rice)


Cut half of the tender garlic and mushroom and fry in olive oil.
After a couple of minutes, add the rice. Afterwards add the water, salt and a pinch of black pepper.
While the rice gets ready (15-18minutos), we cut the remaining garlics and mushrooms, half the load of biltong, at least 5 tbs of oil and the dry tomatoes. We use the whisk turning it into a reddish sauce.
Once the water has evaporated and the rice has the risotto texture, then add the remaining biltong, mix and place on a plate.
Spread the sauce on top and add the grated cheese. Ready to be served!
Tips: for a creamier texture use different types of cheese and add it once in the frying pan when adding the biltong. Try with different types of mushrooms and biltong varieties to get different flavours and textures.