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Pasta & Rice

Paolo Griffa
Chef
Paolo Griffa
-
Piccolo Lago di Mergozzo (VB)

Risotto with asparagus and Gorgonzola Gran Riserva

difficolta ricettaMedium
tempo preparazione ricetta 30 min

INGREDIENTS

800 g of Carnaroli rice “Tenuta La Mondina”
3 liters of vegetable broth
2 bunches of asparagus
olive oil
80 g of white wine
300 g of Leonardi Gorgonzola Gran Riserva
30 g of scallion
salt and pepper

A highly sought after classic cheese, but with a touch of class... Leonardi Gran Riserva Gorgonzola, the crème de la crème!

Preparation

For the cream of asparagus:
Cut 20 asparagus tips to 5 cm, vacuum-seal them with 100 g of olive oil and cook in the Roner at 85°C for 5 minutes, cool in water and ice.
Peel the remaining asparagus and eliminate the hardest part, and slice thinly.
Sauté in a pan with a drizzle of olive oil the scallion cut into julienne strips, add the asparagus sliced thinly and deglaze with 300 g of vegetable broth, cook for 4 minutes then mix all together in a Thermomix. Adjust with salt and pepper.
Toast the rice with a drizzle of olive oil, deglaze with white wine cook for 12 minutes over high heat, adding the broth slowly. Then add the cream of asparagus and cook.
Remove from heat and stir in the Gorgonzola previously cut into cubes. Adjust salt and pepper.
Finishing touch:
Place the risotto in the center of the plate, arrange 2 tips of asparagus in the center of the plate, olive oil and a sprinkle of black pepper.

Risotto with asparagus and Gorgonzola Gran Riserva

difficoltà ricettaMedium
tempo preparazione ricetta 30 min
votazionevotazionevotazionevotazionevotazione

INGREDIENTS

800 g of Carnaroli rice “Tenuta La Mondina”
3 liters of vegetable broth
2 bunches of asparagus
olive oil
80 g of white wine
300 g of Leonardi Gorgonzola Gran Riserva
30 g of scallion
salt and pepper

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