• 1h
  • 3

- 3 tablespoons of Andorinha Olive Oil
- 2 cups of cooked red rice
- 4 tablespoons + 2 tablespoons of finely chopped leek
- 1 cup of natural vegetable stock
- 1 cup of white wine
- 1 cup of chopped gorgonzola cheese
- 3 tablespoons toasted, chopped walnuts
- 1 thinly sliced pear
- 1 tablespoon of organic sugar
- 200 grams of cross-cut shiitake
- Thyme, salt, ground pepper and fresh herbs


Pre-heat the oven.
On a low baking sheet, overlap the pear slices and sprinkle the sugar.
Leave it in the oven until golden.
Remove from the oven and let it cool.
Set aside.
In a frying pan, add a spoonful of Andorinha Olive Oil, two tablespoons of leek, sauté well and add the shiitake.
Let them soften, season and set aside.
In a large saucepan, add two tablespoons of Andorinha Olive Oil, four tablespoons of leek and sauté well.
Add the red rice, add the vegetables gradually and stir gently.
When the rice is drier, add the white wine and let it evaporate.
Add the gorgonzola cheese, stir until creamy, mix it with the walnuts and decorate with the pears.
Reheat the shiitake, place the mushrooms on top and decorate with the chives.
Special recipe, in collaboration with Restaurante Banana Verde.
Vila Madalena, São Paulo / SP.
Rua Harmonia, 278. - www.bananaverde.com.br

related recipes