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Risotto mushrooms, blue cheese and hazelnuts

ingredients

servings

4

Iodized salt

to taste

Black pepper

to taste

Grated Parmesan cheese

1 spoon

Parsley

1 sprig

Butter

15 grams

White wine

1 glass

Vegetable broth

500 grams

Garlic

1 wedge

Chopped hazelnuts

20 grams

Champignon mushrooms

50 grams

Gorgonzola DOP

100 grams

Carnaroli rice

400 grams

first courses from Italy

Risotto mushrooms, blue cheese and hazelnuts

Risotto mushrooms, blue cheese and hazelnuts

vegetarian with lactose high in iron

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto mushrooms, blue cheese and hazelnuts

simple and rich in taste Recipe

Risotto mushrooms, blue cheese and hazelnuts step 1

step 1

Carefully clean the mushrooms then cut into thin slices. In a pan, melt a little butter with a clove of garlic and fry the mushrooms and cook for about 5 minutes

Risotto mushrooms, blue cheese and hazelnuts step 2

step 2

then add the parsley, mix well and remove from the heat.

Risotto mushrooms, blue cheese and hazelnuts step 3

step 3

Toast the rice in a nonstick saucepan. Pour the white wine and then let it evaporate all the alcohol, add a little broth and cook for about 10 minutes.

Risotto mushrooms, blue cheese and hazelnuts step 4

step 4

Then add the gorgonzola and mushrooms and cook for 5 minutes, then add the hazelnuts and finish cooking. Off the heat, stir in Parmesan and butter, let it rest covered for a few minutes then serve hot

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