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  • Mushroom risotto, goat cheese, blueberry and chocolate


      • 1 pack of BuonoNaturale mushroom risotto
      • 1 small white onion
      • 80 grams of white wine
      • 50 gr red wine
      • 50 gr grated Parmesan cheese
      • 150 gr butter
      • 100 grams of soft goat cheese
      • 50 gr of low-fat yogurt
      • 1 pack of fresh blueberries
      • 70% dark chocolate


      Melt the goat cheese in a bain-marie with 50 grams of low-fat yogurt.
      Shell the blueberries, leave a whole bunch.
      Chop 25 grams of white onion, sauté with a knob of butter, add the shelled blueberries and simmer with a spoonful of sugar and red wine for 10 minutes. Pass it all by strainer. Set aside the sauce obtained.
      Toast the rice in a pan with 50 grams of butter or olive oil, sprinkle with white wine and continue cooking with hot water without ever stopping boiling.

      A termine della cottura:

      Stir over heat with Parmesan and butter.
      Pour the very soft rice into the dishes and season with goat fondue, a little cranberry sauce, some fresh blueberry.
      Finally the chocolate. Previously chilled in the fridge, grate it with a grater in front of your guests.

      Buon appetito