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Risotto with gorgonzola and walnut chutney
ingredients
servings
4
Butter
20 grams
Shelled walnuts
6 unit
Semibrown rice
280 grams
Mustard sauce
2 teaspoons
Vegetable broth
8 glasses
Shallots
1 half
first courses from Italy
Risotto with gorgonzola and walnut chutney
Risotto with gorgonzola and walnut chutney
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple dish to prepare but very tasty, a classic combination with a touch of originality.
preparation
step 1
Sauté in a pan with olive oil and shallots, toast the rice and slowly add the vegetable stock. Once cooked and dried broth proceed with the creaming.
step 2
For creaming, add a knob of butter, gorgonzola and two teaspoons of mustard. Mix well and season with salt and pepper if necessary.
step 3
Serve everything together and decorate with chunks of blue cheese and walnuts.
