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Pasta & Rice

Piero Bertinotti
Chef
Piero Bertinotti
Ristorante
Pinocchio di Borgomanero (NO)

Gorgonzola and passito risotto

difficolta ricettaMedium
tempo preparazione ricetta 30 min

INGREDIENTS

assorted vegetables
shallots
200 g Rice
a tablespoon of butter
4 chunks of spicy gorgonzola
olive oil
red or yellow bell peppers
passito white wine

Chef Piero Bertinotti from the restaurant Pinocchio in Borgomanero presents a recipe dedicated to all the Gorgonzola connoisseurs who also love excellent wine.

Preparation

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.

Gorgonzola and passito risotto

difficoltà ricettaMedium
tempo preparazione ricetta 30 min
votazionevotazionevotazionevotazionevotazione

INGREDIENTS

assorted vegetables
shallots
200 g Rice
a tablespoon of butter
4 chunks of spicy gorgonzola
olive oil
red or yellow bell peppers
passito white wine

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