Summer is almost over and the autumn is upon us. We could begin to prepare some delicious and refined dishes to welcome Autumn. For this reason I have decided to “celebrate” this change of season with a flavored risotto. The Gorgonzola cheese is the best ingredients to season the rice. Isn’t it? If you are depressed because of the holidays’re already ended, pull up on eating this delicious dish and say hello to the next season with your best smile!
Serves: 4
For vegetable broth:
- 1 l water
- 100 grams carrots
- 100 grams white onion
- 2 cherry tomatoes
- Celery leaves
- Salt to taste
- Black pepper to taste
Method
Clean the vegetables. Remove the peel of the carrots and of the onion. Wash and cut into pieces. Remove the seeds and peel of the tomatoes and place all the ingredients in a pot. Bring to a boil and after lower the heat. Cook on a low heat for 45 minutes.
For the risotto:
- 280 grams Carnaroli rice
- 140 grams sweet Gorgonzola cheese
- 30 grams grated Parmigiano Reggiano
- 20 ml white wine
- A pinch of salt
- 1 knob of butter
- Extra virgin olive oil
- 1 peeled garlic clove
- Aromatic herbs (fresh oregano and dry rosemary)
- Balsamic vinegar glaze drops
Method
Fry the garlic clove with a little oil in a non-stick pot, pour the rice and toast it for about 2-3 minutes.Stir often. Blend with white wine, let it evaporate and begin to pour a ladle of hot stock. Stir and let it cook. Continue like this: add a ladle of the stock only when the previous one has been absorbed. After 15 minutes of cooking, add the diced Gorgonzola and cook for another 3-4 minutes. Remove from heat and stir in butter and Parmesan. Let it rest for 1 minute. Meanwhile, chop the rosemary, but not too finely. Serve with aromatic herbs and decorate with a few drops of balsamic glaze.