In a saucepan, sauté the bacon with the butter, then blend with white wine.
Add now the cooking cream and the Truffle Sauce – Pasta&Bruschetta. Salt and pepper to taste. Cook for a few minutes, then turn off the stove and let stand.
When tortelloni are almost cooked, drain them and place them in the pan with the sauce and let them finish cooking (you can add a bit of cooking water to help at this stage).
Serve with some parmesan flakes and a sprinkling of finely chopped parsley.
Boil the octopus in cold water with 3 bay leaves, half a lemon, 2 cloves of garlic and 200 g of white wine for 40 minutes.
When it is ready, let it cool in its water.
Then drain the octopus, remove the skin and cut into touches.
Clean the Porcini mushrooms, cut into slices and brown them in a pan with 20 g of oil, a clove of garlic and leave them for 2-3 minutes on high heat.
In the meantime, brown the octopus with 2 tablespoons of oil and a clove of garlic over a moderate heat for 2 minutes, then remove the garlic and continue for another 2 minutes.
Remove the Porcini mushrooms from the pan and in the same pour a glass of red wine instead. Let reduce for 2-3 minutes, then add the octopus again, sauté everything for less than 1 minute and turn off.
Boil the tròccoli in boiling salted water and drain in the octopus pan.
Return to the heat, add a bunch of chopped parsley and mushrooms Porcini Nova, complete with a drizzle of oil and put out. Serve immediately completing to taste with a finely chopped parsley.
In a large saucepan, sauté the onion with olive oil;
When the onion is lightly browned (not too much) add the rice and let it toast for about 2 minutes (to understand if the rice is toasted, to the touch it must be warm enough not to be able to hold it in hand);
At this point blend with white wine (before the next step make sure that the wine is completely evaporated otherwise your risotto will take on the flavor of wine and not porcino);
Once the wine has evaporated, wet the rice with a ladle of broth and cook slowly over moderate heat, adding the broth when needed.
Five minutes before the rice ends its cooking add the Porcini Nova Funghi, keeping aside 2 tablespoons that will serve to garnish the 4 dishes of risotto.
When cooked, turn off the heat, add the grated Parmesan cheese, and if you want to like a knob of butter, stir everything and let it rest a few seconds.
At this point, divide the risotto into 4 dishes, garnish the top of each of them with the mushrooms kept aside and serve immediately bringing to the table another grated parmesan cheese so that the diners, if they wish, can serve themselves.
