Piñones pasta risotto
with seasonal mushrooms
Ingredients
200 g of Gallo piñones pasta
150 g of varied mushrooms
1 garlic clove
100 g of cooking cream
Olive oil
Salt and pepper
Chives
Preparation
Step 1
In a pan sauté the finely chopped garlic with olive oil until soft and tender. Add the cleaned mushrooms. If they are too big, slice them first.
Step 2
Cook until golden and the water they release has evaporated.
Step 3
Add the cream and season with salt and pepper and set aside.
Step 4
Cook the pasta in abundant boiling water for about 6 minutes, until al dente. Save a little bit of cooking water and strain the pasta.
Step 5
Pour the pasta over the mushroom cream and cook for a few minutes. If necessary, add a little bit of the cooking water.
Step 6
Finally, add pecorino cheese and chives to taste.
