Risotto with gorgonzola and pioppini mushrooms 🍄
Procedure
Ingredients · Servings 2
- 160 g Rice
- 80 g Gorgonzola
- 30 g Butter
- 20 g Parmesan cheese
- 100 g Pioppini mushrooms
- Garlic
- White wine (13% vol)
Method · 30 min
- Dry toast the rice, deglaze with white wine, and once it has evaporated, continue cooking with water or broth. Once cooked, turn off the heat and keep...
- Dry toast the rice, deglaze with white wine, and once it has evaporated, continue cooking with water or broth. Once cooked, turn off the heat and keep...
- Dry toast the rice, deglaze with white wine, and once it has evaporated, continue cooking with water or broth. Once cooked, turn off the heat and keep...
Dry toast the rice, deglaze with white wine and once it has evaporated, continue cooking with water or broth.
Once cooked, turn off the heat and stir in the butter, gorgonzola, and parmesan, stirring vigorously.
Garnish the risotto with the pioppini mushrooms sautéed in a pan with garlic and oil for 5 minutes.
