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Recipes

Risotti

DIFFICULTY

25 min

Velvety risotto with Gorgonzola PDO, mushrooms and saffron

Ingredients

  • 320 g Carnaroli rice
  • 400 g mixed mushrooms
  • 1 sprig thyme
  • 1 lt vegetable stock
  • ½ glass white wine
  • ½ white onion
  • to taste : oil salt
  • to taste : fresh leafy sprouts butter pepper
  • 150 g Gorgonzola PDO
  • 1 sachet saffron

Preparation

  1. Start by preparing the risotto. Gently fry the chopped onion with a little oil in a saucepan.
  2. Add the rice and toast it, stirring frequently. Deglaze with white wine and add a ladle of boiling stock.
  3. Cook the risotto, adding stock as needed. When cooked, add the saffron dissolved in a little stock.
  4. Add salt and pepper to taste, followed by Gorgonzola PDO and a knob of butter.
  5. Garnish with slivers of Gorgonzola PDO, mushrooms and leafy sprouts.