Today I made a risotto with white soft really good, I started pairing sweet gorgonzola and walnuts, here it
Ingredients for 4 people: 400 gr
. Vialone Nano Veronese IGP rice bio
1 shallot bio
2 tablespoons extra virgin olive oil cold pressed bio
200 gr. gorgonzola sweet bio
30 gr. butter bio
40 gr. grated Parmesan cheese bio
a handful of shelled walnuts
taste of sea-salt organic
taste of organic white pepper to taste
nutmeg Sri Lanka organic
reduce chopped gorgonzola. In a saucepan boil water and salt. In an earthenware pot put the rice, chopped shallots and oil to the veil. Toast the rice for about five minutes, then sprinkle with the salt and pepper and cook over low heat, add more water if necessary during cooking. After about twelve minutes, add the gorzonzola and finish cooking the rice (around twenty minutes). When cooked, remove the risotto from the heat, stir in butter and parmesan cheese, put some grated nutmeg and add a handful of walnuts, stir and serve.
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