Mushroom risotto and blue cheese
Mushrooms are a delicacy that capture special moments of the year. When they are in season, we like to reimagine their use, creating new combinations and flavors, linked to the territory and the inspiration of the chef. The combination of mushrooms and blueberries is surprising and goes perfectly with our Grumarello Carmignano Riserva.
for 4 people
200 gr of Carnaroli rice
10 gr of shallots
10 ml of white wine
5 ml extra virgin olive oil Tenuta di Artimino
Salt and pepper to taste
Vegetable broth to taste
50 gr unsalted butter
50 gr Parmigiano Reggiano
50 gr saut?ed porcini mushrooms
50 gr saut?ed chanterelle mushrooms
50 g blue cheese with blueberries from Fattoria il Palagiaccio Farm
12 n. Blueberries
Brown the finely chopped shallots in a large pan with the extra virgin olive oil, then toast the rice and add salt, add the white wine and add the vegetable broth continuing until cooked. The rice cooks in about 18 minutes. Add the saut?ed mushrooms and then stir in the butter, parmesan and pepper.
Decorate with wedges of blue cheese infused with local Palagiaccio blueberries and whole blueberries.