Scopri le videoricette a base di Gorgonzola IGOR

Pasta & Rice

Gianluca Corradino
Chef
Gianluca Corradino
Ristorante

Risotto with Gorgonzola and walnuts

difficolta ricettaMedium
tempo preparazione ricetta 45' min

INGREDIENTS

300 g Carnaroli rice
1 onion
1 glass of white wine
4 ladle spoons of vegetable broth
150 g spicy gorgonzola
1 spoon of butter
5 walnuts

An evergreen prepared with Gorgonzola and shown by Luca Corradino, the chef of the "Hostaria i due Ladroni" in Novara.

Preparation

Sauté a chopped onion in butter. Once the onion is a browned color add the rice and toast it until it’s clear. Then, pour a glass of white wine in the pot and let it evaporate. Season the rice with some spicy Igor gorgonzola and keep on cooking for about 15 minutes, adding gradually the vegetable broth made with carrots, onion, celery and a bit of salt. Let the rice sit in the pot for about 4 minutes and then stir in the butter that previously must have been be kept at an enough cold temperature. Serve on a plate with a sprinkle of chopped nuts and garnish with a slice of spicy Igor gorgonzola positioning it as a flag.

Risotto with Gorgonzola and walnuts

difficoltà ricettaMedium
tempo preparazione ricetta 45' min
votazionevotazionevotazionevotazionevotazione

INGREDIENTS

300 g Carnaroli rice
1 onion
1 glass of white wine
4 ladle spoons of vegetable broth
150 g spicy gorgonzola
1 spoon of butter
5 walnuts

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