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Risotto with dried moulds, mascarpone, Gorgonzola and walnuts
| Nome | Descrizione |
|---|---|
Difficulty | Easy |
Servings | 6 |
Ingredients | - 2 litres Vegetable broth - 420 g Carnaroli rice - 150 ml white wine - 1 onion - 60 g butter to toast the rice - 100 g butter to stir into the rice - 180 g mascarpone - salt to taste - 70 g walnuts - 200 g natural Gorgonzola + 80 g milk - 250 g Sweet Gorgonzola + 80 g milk - seed oil |
Method
For the walnuts:in a pan add some oil, heat it up well and sauté the walnuts for a few minutes until they are a darker golden brown, remove from the pan and roughly chop.
For the sauce:
melt the sweet Gorgonzola in the 80 g of warm milk, filter and set the liquid aside. Rinse the sieved moulds, dehydrate them and dry them.
Melt the spicy Gorgonzola in 80 g of warm milk and blend to obtain a soft sauce. Keep warm.
For the risotto:
heat up the 60 g of butter, add the sliced onion and cook it for a few minutes and then add the rice.
Toast the rice, wet it with the white wine, remove the onion and cook with the broth, seasoning with salt.
Once cooked, remove from heat and stir in the mascarpone and remaining 100 g of butter.
Plate and decorate to taste with the two Gorgonzola sauces, the walnuts and the dried moulds.