A classic and refined first course of Italian cuisine, where the creaminess of Asiago blends with the intense flavor of mushrooms, creating an aromatic and enveloping risotto. Perfect for those who love genuine and comforting flavors.
In a large skillet, heat the oil and butter, add the onion and let it flavor.
Add the rice and toast it for 1-2 minutes, stirring well.
Deglaze with the wine and let the alcohol evaporate.
Gradually add the hot broth while stirring often, until the rice is fully cooked (about 15-18 minutes).
Add the already cooked mushrooms. Remove from heat, stir in the Asiago, and if you like, some grated Parmigiano Reggiano.
Serve immediately, creamy, garnished with the chiodini mushrooms and another sprinkle of cheese.
Padella larga
Pentola per il brodo
Cucchiaio di legno
Vino in abbinamento
An enveloping and rich in flavor risotto that combines the delicacy of Asiago with the depth of mushrooms, for a dish typical of the Italian tradition.
Italy, Veneto
| Energy (kcal) | 189.82 |
| Carbohydrates (g) | 3.62 |
| of which Sugars (g) | 0.49 |
| Fat (g) | 17.54 |
| of which Saturates (g) | 6.51 |
| Protein (g) | 3.37 |
| Fiber (g) | 0.93 |
| Sale (g) | 0.21 |
