Sweetbread Risotto with Mushrooms and Cream
Ingredients
- 600g sweetbreads
- 250g scallions
- 500g rice (preferably carnaroli or double Carolina)
- 500ml white wine
- 500ml vegetable broth
- 300ml cooking cream
- 200g mushrooms
- Grated Reggianito cheese to taste
Preparation
Sauté the scallions and mushrooms in a pan until softened.
Add the rice and toast it for a few minutes, stirring constantly.
Pour in the white wine and cook until it is fully absorbed.
Gradually add the vegetable broth, one ladle at a time, stirring until each addition is absorbed and the rice is creamy and al dente.
Stir in the sweetbreads and cooking cream, and heat through until well combined.
Remove from heat and mix in the grated Reggianito cheese to taste before serving.
