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Amarena Risotto


350 g rice 

1 shallot 

1 stock cube 

1 glass of white wine 

110 g gorgonzola 

50ml cream 

50 g Fabbri Amarenas 

Oil salt


20 - 60 minutes


x 4

Amarena Risotto


Cook the chopped shallot in a pan with a bit of oil, without letting it brown too much. Then add the rice and stir. Pour in the glass of wine and allow it to evaporate. Cook the risotto, adding a bit more stock every now and again once the rice has absorbed the liquid. Cut the gorgonzola and amarenas into little pieces and add them half way through cooking. A few minutes before the end, add the cream and salt. Serve and decorate with a few more amarenas.

Recipe by crostilla