Description
Creamy risotto gets an earthy upgrade with gorgonzola cheese and crunchy walnuts. Dried molds add a unique touch!
Ingredients
Units
Scale
- 2 liters (67.6 fl oz) vegetable broth
- 1 lbs (420 gr) rice Carnaroli
- 1/2 cup (150 ml) white wine
- 1 onion
- 2 oz (60 gr) butter to toast the rice
- 3.5 oz (100 gr) butter to cream the rice
- 6 oz (180 gr) mascarpone
- Salt
- 2.5 oz (70 gr) walnuts
- 7 oz (200 gr) spicy gorgonzola + 3 oz (80 gr) milk
- 8.8 oz (250 gr) sweet gorgonzola + 3 oz (80 gr) milk
- Seeds oil
Instructions
For the walnuts
- Pan-fry the walnuts for a few minutes until browned, then chop roughly.
For the sauce
- Melt the sweet gorgonzola with hot milk, filter, and keep warm.
- Rinse, dehydrate, and dry the molds.
- Melt the spicy gorgonzola with hot milk, whisk to obtain a cream, and keep warm.
For the risotto
- Heat 60 gr of butter, add the chopped onion, and cook for a few minutes. Then, add the rice and toast it. Deglaze with wine, remove the onion, and continue cooking with broth, adjusting with salt.
- When the rice is almost ready, cream it with the mascarpone and the remaining 100 gr of butter.
- Prepare the risotto dish by adding the two gorgonzola sauces, the walnuts, and the dried molds.
Notes
- To prevent the risotto from becoming too watery, add the broth gradually, stirring continuously and only adding more when the previous addition has been absorbed.
- For a richer flavor, use a combination of vegetable and chicken broth. Adjust the amount of vegetable broth accordingly to maintain the desired consistency.
- If you don’t have mascarpone cheese, you can substitute it with an equal amount of heavy cream for a slightly less creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 80