Serves: 4 as main course or 8 as a starter
FlexiPoints: 8 or 4

Suggested wine: a lively white wine with some tanginess and green taste.
Special equipment: none

Difficulty: Easy
Time: 40'

Ingredients:
350g Arborio rice
1 Kg black salsify
250g champignons
3 garlic cloves
10g butter
50g young and creamy Gorgonzola cheese
1 lemon
700ml light chicken stock
Water
Salt and pepper as needed

Ingredient replacement:

Ingredient note: none

How-to:
1. Peel the salsify and let it rest in some water with the juice of the lemon for 10’. Rinse it in cold water and pat it dry. Chop it coarsely in small pieces.
2. Brush the mushrooms clean and chop them in medium pieces or slices. Finely chop the garlic and sauté it with the butter until slightly golden or 2’. Add the salsify and keep cooking for 3’ more. Add the mushrooms and keep cooking on high heat for 3’-5’ or until they soften. Stir frequently.
3. Add the rice. Stir well and cook on high heat for 1’.
4. Add one cup of stock and reduce the heat till simmering. Keep cooking adding stock when required until the rice is cooked (about 15’).
5. Remove from the heat and stir in the gorgonzola cheese. Season with some salt and pepper to taste.
6. Let is rest a couple of minutes before serving.