Did you know that rice was introduced to Sicily and Spain in the 14th century by the Arabs. Thanks to this, the rice cultivation extended for all Italy because the Mediterranean climate with high humidity was a key factor to the growth of middle and large grain rice.

Ingredients:

• 15 ml – Olive oil
• 70 gr – Butter
• 30 gr – Fine chopped onion
• 280 gr – Arborio Rice
• 1.2 Lt – Chicken Stock
• 110 gr – Wallnuts
• 50 gr – Mushrooms
• 85 gr – Parmigiano reggiano
• 40 gr – Mascarpone
• 40 gr – Gorgonzola cheese
• Salt
• Pepper
• Thyme

Process:
Heat the oil with 2 tablespoons of butter in a deep saucepan over medium heat, until the butter has melted.
Sauté the chopped onion for 5 to 7 minutes, stirring occasionally, until tender and beginning to color. Don’t let it brown.
Reduce the heat, add the rice and stir so that it is well coated.

Stir constantly for 2-3 minutes or until the beans are translucent.
Add the hot broth little by little, one ladle at a time. Keep stirring and add more liquid as the rice absorbs it. Raise the heat to the middle position so that the liquid bubbles up. Cook for about 20 minutes or until all the liquid has been absorbed and the rice is creamy.

Add salt, thyme and pepper to taste.
Melt 2 tablespoons of the remaining butter in a skillet over medium heat and fry the walnuts for 2 to 3 minutes, until just beginning to brown.
Remove the risotto from the heat and add the rest of the butter. Mix well, then add the Parmigiano Reggiano, Mascarpone and Gorgonzola, stirring until melted.
Add almost all the nuts. Transfer the risotto to hot plates and serve with the remaining walnuts sprinkled on top.

Enjoy

Additional notes:

Arborio Rice is named after the town of Arborio in Piedmont Italy.