Modern twists on time-honoured favourites.
Mushroom and sweet cheese risotto
What you need
- [ ] 400 g Gran Gallo Arborio Risotto rice
- [ ] 350 g butter
- [ ] hot beef stock
- [ ] ½ glass of white wine
- [ ] ½ g saffron threads
- [ ] 300 g porcini mushrooms
- [ ] 250 g robiola cheese
- [ ] 70 g grated Parmesan
Proposed by: Mari' Muffolini and Philippe Leveille
How to prepare:
Mushroom and sweet cheese risotto: heat 60 g of butter in a heavy bottomed saucepan, add the rice and fry well until transparent. Add the wine and saffron and simmer until it has evaporated.
In a separate saucepan sauté the mushrooms in the remaining butter. Set aside 100 g of mushroom and add the remainder to the risotto. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock when necessary.
Continue in this way for about 16 minutes. Remove the risotto from heat and add all the robiola. Garnish with the rest of mushrooms and serve.