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Risotto with Gorgonzola and pear mostarda


Serves: 4


  • 320g of Riso Margherita Carnaroli rice
  • 160g Gorgonzola
  • 80g Casa Forcello pear mostarda
  • White wine
  • 50g butter
  • 1 shallot
  • Vegetable stock to taste
  • Cenzino organic extra virgin olive oil


Heat the oil in a pan, add the sliced shallot and cook until soft. Add the rice and toast for a few minutes. Add white wine and turn up the heat so that it evaporates. Gradually stir in the hot broth and cook until al dente. Stir in the Gorgonzola and butter. Leave for a few minutes before adding the Pear mostarda. Stir in well and decorate with a few slices of pear from the mostarda.


Risotto with Prosecco and Guisti balsamic vinegar


Serves: 4-6


  • 2 tablespoons of organic Cenzino extra olive oil
  • 1 shallot or onion, finely chopped
  • 2 cups of Riso Margherita Carnaroli rice
  • 200ml of Prosecco at room temperature
  • 4 cups of vegetable stock
  • 100g of parmesan
  • Salt and freshly ground black pepper
  • Drizzle of Giusti balsamic vinegar to finish


Bring the stock to a boil and reduce to a low heat.

Heat the extra virgin olive oil in a large pan and gently sauté the shallot. Add the rice and toast on a medium heat for a few minutes until the rice is warm to the touch.

Pour in the room temperature Prosecco, stir gently, and cook until the liquid has evaporated.

Add the hot stock all at once, stir gently, and then cover. Reduce to a low heat and cook for approximately 15 minutes.

Taste to check the rice is ‘al dente’.

Once cooked, remove from the heat, season and add the parmesan. Stir vigorously until cheese is incorporated and the rice has creamed.

To serve: Either drizzle balsamic onto the plate and top with risotto, or serve and finish each portion with a drizzle of balsamic. Top with shaved parmesan.


Risotto with Porcini mushrooms


Serves: 2


  • 25g Serfunghi dried porcini mushrooms
  • 2 tablespoons of Cenzino organic extra virgin olive oil
  • 1 teaspoon of fresh parsley
  • Half a teaspoon of dried laurel
  • Half a glass of dry, white wine
  • 800 ml of vegetable stock
  • 200g rice
  • Parmesan


Soak the dried porcini mushrooms in warm water until plump, remember to retain the water.

In a saucepan heat the oil and then add the parsley, laurel and the porcini water, cook on a low heat for a few minutes until the liquid reduces.

Prepare the vegetable stock.

Add the rice to the pan and toast it, mixing gently with a wooden spoon. Cover it with the wine and turn the heat up until it evaporates.

Start adding the hot vegetable stock, turning the heat down. Keep the stock hot and add it a little at a time to the rice stirring well.

When the rice is cooked dust with grated parmesan.


Gold, green, black rice


With saffron, pistachio nuts and liquorice

Serves: 4


  • 320g Riso Margherita Vialone Nano rice
  • Quarter of a teaspoon of Nature Med liquorice powder
  • 700ml vegetable stock
  • Knob of butter
  • Cenzino organic extra virgin olive oil
  • 40g grated parmesan
  • 4 tablespoons of pistachio nuts
  • 1 sachet of saffron


Toast the rice in a saucepan with some olive oil and add all of the piping hot vegetable stock. Stir lightly to mix the rice with the stock, place a lid on the saucepan and lower the heat as much as possible. Let the rice cook for 10 minutes. Mix the rice again only at the very end (when it’s time to add the grated cheese).

When the rice is cooked turn off the heat, add the chopped pistachio nuts, the saffron, the liquorice powder, the butter and the parmesan. Mix well to make the rice creamy.

Serve the risotto after decorating the dish with some pistachios and a sprinkling of liquorice powder.


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