Piñones pasta risotto

with seasonal mushrooms



200 g of Gallo piñones pasta

150 g of varied mushrooms

1 garlic clove

100 g of cooking cream

Olive oil

Salt and pepper



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.

You may