160 g rice (Carnaroli or Arborio)

40 g gorgonzola

40 g taleggio

30 g Gruyère

30 g grated 24-month Parmigiano Reggiano

20 g cold butter

Stock (vegetable or meat) as needed

Dry-toast the rice in a pot.

Continue cooking, adding the stock a little at a time.

At the end of cooking, add all the cheeses and the cold butter.

Stir well with the Parmigiano until creamy.

Per un tocco in più, puoi aggiungere qualche goccia di aceto balsamico e croccante di crudo passato in forno