Rice ghiotto
Instructions
To boil the rice in salted water and, meanwhile, with a whisk, mix in a bowl the gorgonzola, mascarpone cheese, softened butter and the grated Parmesan.
Drain the rice quite al dente, pour in the soup-tureen, stir vigorously with a wooden spoon to incorporate the sauce, over the spolverizzarvi pepper and serve immediately.
Ingredients and dosing for 4 persons
- 350 g of rice
- 80 g of gorgonzola cheese
- 100 g of mascarpone
- 3 tablespoons of grated parmesan cheese
- 30 g of butter
- Salt
- Pepper