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Risotto with Gorgonzola
| Nome | Descrizione |
|---|---|
Difficulty | Easy |
Servings | 4 |
Ingredients | - 350 g Carnaroli rice - 1 Cureggio and Fontaneto Blond Onion Slowfood Presidium - 1 glass white wine - 4 ladles vegetable broth - 150 g spicy Gorgonzola cheese - 1 knob butter |
Method
Chop the onion and brown it in butter. Add the rice and toast it then pour the white wine and let it evaporate. Cream with the Gorgonzola cheese and let it cook for 15 minutes, add little by little the broth you will have already prepared with the carrot, the onion, the celery and salt. Let the rice rest for 4 minutes then cream it with the butter.Serve with a thin slice of spicy Gorgonzola.