Chef Piero Bertinotti from the restaurant Pinocchio in Borgomanero presents a recipe dedicated to all the Gorgonzola connoisseurs who also love excellent wine.
For the purée: bake the peppers in the oven until their skin can
be easily removed, blend them with a little ice to preserve their
color and then sift them out.
For the risotto: Cook the vegetables in a pan without oil until they
are toasted, then add boiling water to create a vegetable stock
solution that will then be iltered into a pot of boiling water to
obtain a vegetable broth. Sauté the shallots in a pan with olive oil,
add the rice, toast it with the shallots for one minute and then add
some passito white wine on a high lame. Lower the lame and cook
the rice by gradually adding the vegetable broth.
After 13 minutes add 4 chunks of spicy gorgonzola. Turn the lame of
only when all the cheese is melted and, then, stir in a tablespoon of butter.
Meanwhile, warm up the pur´ed bell peppers in a double boiler and
spread it on a plate, then put the rice in the center of the plate and
garnish it with a sprinkle of inely minced skin of the peppers that
had been previously dried in the oven.