Toast the rice for a few minutes in a nonstick pan.
Pour in two ladles of stock and keep adding stock little by little until the rice is cooked through, lightly salting during cooking.
Meanwhile, cut the gorgonzola into pieces.
At the end of cooking, turn off the heat and add the gorgonzola and the Parmigiano, stirring vigorously until creamy.
Plate, add a light dusting of black pepper, and scatter spoonfuls of Birra Spalmabile Scura over the dish.
Nonstick pan
Ladle
Recipe by Emanuela Casula. Approximate total time 20 minutes. Medium difficulty.
Italia
| Energy (kcal) | 109.94 |
| Carbohydrates (g) | 14.39 |
| of which sugars (g) | 0.12 |
| Fat (g) | 1.97 |
| of which saturates (g) | 1.12 |
| Protein (g) | 3.2 |
| Fibre (g) | 0.24 |
| Salt (g) | 0.05 |
