Drive away with green broad beans and ricotta
first courses from Italy - Lombardia
Spinach and gorgonzola risotto
Spinach and gorgonzola risotto
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Spinach and zola risotto decorated with fried spinach leaves
preparation
step 1
prepare the stock: boil one liter of water with the nut or use 1 stalk of celery, 1 carrot and half onion
step 2
Prepare a cream of spinach with a little oil / water.
step 3
Toast the rice with oil and chopped onion. When it is hot, blend with white wine and allow the alcohol to evaporate. Add the broth gradually.
step 4
Prepare a saucepan with seed oil to fry the spinach leaves (for decoration), squeeze and dry the leaves well before frying.
step 5
Season the risotto with salt and pepper. When it is cooked (leave it to the wave), mix with gorgonzola, parmesan and butter (to taste). Now fry the leaves and drain them on scottex paper. Serve and decorate as desired.