Mushroom Risotto With Sweet Mountain Cheese

Risotto con Hongos y Queso Dulce de Montaña
Miramonti L´Altro
Chef: Philippe Leveillé
Country: Italia
City: 25062 Concesio
Address: Via Cresette 34

UAn excess, yes, but then perhaps brilliance is generally a bit excessive. Brilliance can be attained either by a boasting of the imagination, creating unprecedented combinations, or through the perfection of classic flavors. In this case we are dealing with an excess of knowledge, technique and refined succulence. It is difficult to say whether this is a fondue or an aligot, perhaps it falls somewhere between the two, in any case we find ourselves before an unmistakable cheese dish, truly substantial, that produces immense, even brazen pleasure. A recipe of cheese and rice, since the grain here demonstrates its full character as well, flavorful and tactile, representing 50% of the gastronomic work. The mushrooms imply the intellectual character of the mountainous region. In short, a formula that reflects the countless, marvelous qualities and identity of Philippe Leveillé.

The Recipe

Mushroom Risotto With Sweet Mountain Cheese

  • 400 g rice
  • 150 g butter
  • 150 g porcini mushrooms (boletus edulis)
  • 70 g grated Parmesan
  • 1/2 small bag of saffron
  • 250 g sweet robiola mountain cheese
  • Unsalted vegetable stock
  • 1/2 cup white wine
  • Salt and pepper


Sauté 30 g of butter, add the rice and cook until lightly browned. Add the 1/2 cup of white wine and the saffron. Add 100 g of porcini mushroom, previously sautéed.
Incorporate the vegetable stock and the remaining 120 g of butter, little by little. Cook for approximately 15 minutes. Remove from heat and mix with 200 g of sweet robiola cheese and 70 g of Parmesan until creamy. Salt to taste, place the ensemble on a serving platter, top with very thin slices of sweet mountain cheese and bake for 2 minutes at 160ºC.
Remove the risotto from the oven and add the remaining mushrooms (also previously sautéed in butter).