Woodland risotto

chef

Leonardo Pellacani

Prepare the stock using the Menù product according to the instructions and doses indicated on the package. In a pan, soften the chopped onion in the extra virgin olive oil: pour in the rice and toast for a few minutes, then pour over the white wine and leave to evaporate. Continue cooking, adding the stock bit by bit.

Five minutes before the rice is ready add the drained and partially blended mushrooms.

When it is cooked, cream with butter and cheese.

Decorate with the melted fondue and strips of speck and serve.