First Course, Video Recipes


Risotto with Gorgonzola PDO, mushrooms, dried tomatoes and walnut crumble


  • 280 g Carnaroli rice
  • 150 g sweet gorgonzola
  • 30 g butter
  • 1 yellow onion
  • 100 g dried tomatoes
  • 400 g assorted mushrooms
  • 50 g white wine
  • Black pepper
  • Salt
  • Fresh thyme
  • 20 g walnuts
  • 1 L vegetable stock


  1. Clean the mushrooms removing the earthy part and cut in small cubes.
  2. In a large saucepan add the butter and leave to melt, add the chopped onion and brown it a couple of minutes.
  3. Add the mushrooms and cook over medium heat for about 5 minutes.
  4. Add the rice and stir well to sauté evenly.
  5. Add the white wine and leave evaporate.
  6. Add the chopped dried tomatoes and keep cooking the rice adding the vegetable stock little by little for about 13 minutes.
  7. Season with salt and pepper.
  8. Stir in the sweet gorgonzola cut in cubes and the fresh thyme.
  9. Serve the risotto hot, and garnish with the walnut crumble.