Toast the rice for a few minutes in a non-stick pan.
Pour in two ladles of broth and continue to add broth little by little until the rice is cooked, slightly salting during cooking.
Meanwhile, cut the gorgonzola into pieces.
At the end of cooking, turn off the heat and add the gorgonzola and parmesan, stir vigorously until a creamy consistency is obtained.
Plate, add a light sprinkle of black pepper and distribute some dollops of Birra Spalmabile Scura scattered on the plate.
Non-stick pan
Ladle
Recipe by Emanuela Casula. Total indicative time 20 minutes. Medium difficulty.
Italy
| Energy (kcal) | 73.07 |
| Carbohydrates (g) | 3.95 |
| of which Sugars (g) | 0.11 |
| Fat (g) | 3.88 |
| of which Saturates (g) | 2.32 |
| Protein (g) | 4.51 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.26 |
