-
50 grams of butter - 120 grams of
Asiago cheese - 1 tablespoon of gorgonzola duet (the mascarpone)
- 1 apple
- Parmigiano Reggiano or Grana Padano grated
-
broth - Carnaroli
Preparation:
Melt the butter and add 3 / 4 dell'Asiago available, so that it becomes stringy.
Add the rice, giving a turn of pepper, and cook by adding the broth. Halfway through cooking add the remaining Asiago and apple cut into small cubes. Almost cooked, add a tablespoon of gorgonzola duet and a sprinkling of Parmesan cheese, in order to mix everything.
