Italian
Spicy Gorgonzola Risotto
by Chef in Camicia · 306K subscribers on YouTube
A creamy risotto with spicy Gorgonzola cheese, red onion petals, and a Cabernet reduction.
- Difficulty
- medium
Ingredients
8 items- 350 gVialone Nano or Carnaroli Rice
- 150 gGorgonzola DOP PiccanteRemove the rind before using.
- Vegetable BrothAs needed for cooking the risotto.
- Red OnionSliced into petals.
- Olive OilA drop for sautéing.
- Cabernet Red WineFor the reduction.
- SugarA pinch for the reduction.
- SaltA pinch for toasting the rice.
Method
- Slice the red onion into petals, separating the layers.
- In a pan, sauté the onion petals with a drop of oil. Add a little broth, cover, and cook until soft but not too soft.
- Meanwhile, prepare the Cabernet reduction: in a small saucepan, reduce the red wine with a pinch of sugar until syrupy.
- Toast the rice in a dry pan with a pinch of salt.
- Gradually add hot vegetable broth, stirring often, until the rice is cooked al dente.
- Remove from heat and stir in the chopped spicy Gorgonzola cheese (without the rind) to mantecare.
- Serve the risotto topped with the red onion petals and a drizzle of Cabernet reduction.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
