A classic and refined first course of Italian cuisine, where the creaminess of Asiago pairs with the intense flavor of mushrooms, creating an aromatic and comforting risotto. Perfect for those who love genuine, comforting flavors.
In a large pan, heat the oil and butter, add the onion and sauté until fragrant.
Add the rice and toast it for 1-2 minutes, stirring well.
Deglaze with the wine and let the alcohol evaporate.
Add the hot broth little by little, stirring often, until the rice is fully cooked (about 15-18 minutes).
Add the already cooked mushrooms. Remove from the heat, stir in the Asiago and, if you like, a little grated Parmigiano Reggiano.
Serve immediately, very creamy, garnishing with the chiodini mushrooms and another sprinkle of cheese.
Large pan
Pot for the broth
Wooden spoon
Wine for pairing
A rich and enveloping risotto that combines the delicacy of Asiago with the depth of the mushrooms, for a dish typical of Italian tradition.
Italia, 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 |
