This risotto is enhanced by Sangiovese wine, which is produced in Parco Fiorito and follows a strict biological criteria. Ingredients: 2 tablespoons extra-virgin olive oil 1 shallot, minced 2 cups Carnaroli rice 2 cups Sangiovese 5 cups vegetable stock 3 1/2 tablespoons butter freshly ground pepper 9 ounces Gorgonzola 1/2 whole milk....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Drunken Risotto with Gorgonzola
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