ingredients:
350 g Carnaroli rice
50 g butter
1/2 small onion
1 liter meat stock (or stock cube)
130 g young Gorgonzola cheese
1/2 glass dry white wine
Preparation:
Melt the butter in a saucepan and add the chopped onion. Sauté gently until it is translucent; add the rice and toast for 3-4 minutes over a medium heat. Add the white wine, allow it to evaporate and continue cooking, adding the stock gradually and stirring constantly; when the rice is 3/4 cooked, add small pieces of Gorgonzola and allow them to melt, stirring to prevent the cheese from sticking to the pan. When fully cooked, stir in a knob of butter to make the risotto creamy and serve hot in a deep serving dish.
Print