Risotto with Dandelion and Sweet Gorgonzola

Method

1. In a pan, melt a little butter and toast the Carnaroli rice until golden, stirring constantly.
2. Separately, sauté the finely chopped onion in a drizzle of olive oil until translucent.
3. Gradually add hot vegetable broth to the toasting rice, a ladle at a time, stirring continuously.
4. While the rice cooks, cut the dandelion greens into large pieces.
5. When the onion is ready, add it to the rice and mix.
6. Add the dandelion pieces and a little more broth. Continue cooking and stirring.
7. For aroma, add a bay leaf (to be removed later) if desired.
8. About 5–6 minutes before the end of cooking (total approx. 15 minutes), start incorporating pieces of sweet Gorgonzola, saving some for the final plating.
9. When the rice is al dente and creamy, remove from heat. Add a knob of very cold butter and mantecare (vigorously stir) off the heat until the risotto is shiny and creamy.
10. Remove the bay leaf if used. Serve immediately, topping with crumbled salted pistachios and a sprinkle of crushed peperone crusco (dried red pepper).