Place the oil and half of the butter in a pan over a medium-low heat. Cook the leek, garlic and rosemary, stirring for 6-8 minutes, until soft.
Add the rice and gently fry it. Then add the wine and allow it to evaporate. Add the stock, a little at a time, stirring all the time, for 20 minutes or until the rice is firm (you might not use up all the stock). Add the cream and cook for a further 2-3 minutes.
Melt the remaining butter in a pan over a high heat. Cook the mushrooms and rosemary for 6-8 minutes, or until golden. Add the rice to the mushrooms, then add the diced Paglierina.
The Recipes of the Caseificio Longo
Finely dice all the vegetables (courgettes, peppers and aubergines)...
Make the creamed pumpkin, cutting it into cubes and gently frying it in a pan
Soften the finely sliced onion with some oil and the prosciutto cut into
Boil the potatoes in a pan, peel and mash, then leave to cool and mix with the
Roast the pepper at 160°C for about 40 minutes. Leave it to cool and peel
Gently fry the finely chopped onion. Toast the rice for a few minutes, stirring
Make the pasta using the flour and two eggs, kneading the dough for 10 minutes.