Amuse bouche 17 ingredients
10 recipes
Risotto Radicchio, Gorgonzola and Chopped Bacon
ingredients
servings
4
Iodized salt
to taste
Extra virgin olive oil
to taste
Grated lemon peel
1 teaspoon
White wine
1 glass
Butter
30 oz
Gorgonzola cheese
80 oz
Bacon
10 oz
Garlic
1 wedge
Shallots
1 unit
Red radish
1 unit
Carnaroli rice
350 oz
first courses from Italy
Risotto Radicchio, Gorgonzola and Chopped Bacon
Risotto Radicchio, Gorgonzola and Chopped Bacon
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Risotto delicate and poignant at the same stempo
preparation
step 1
Put water to warm, cut the radicchio and shallot garlic but that would leave whole and grated lemon. Cut into even cubes butter and gorgonzola.
step 2
To prepare the chopped bacon, cook the two slices in a pan with a little oil until you have not purchased a brown but not burned
step 3
At this point let it cool on a sheet of absorbent paper so as to remove the oil. When it is cooled with the knife we'd go to crumble.
step 4
In a saucepan heat the oil and aromatizzatelo first with garlic, then sauté the shallot and part of radicchio, when they have browned, add the rice, without any liquid
step 5
Do toast over high heat. This will allow the caramelized and therefore more resilient during cooking.
step 6
When the beans begin to stick to the pan with the wine nuanced.
step 7
The liquid will be added into three parts. The salt and the other part of radicchio between the second and the third part of water.
step 8
So the first part of water immediately after the wine has evaporated.
step 9
We would go with the water to completely cover the rice, stirring occasionally, so every time for all three times.
step 10
The water course will be added when the previous part evaporates.
step 11
When the rice is cooked, add the gorgonzola cheese, butter, lemon zest and Galgant, quickly stir to combine ingredients and get a just and creaming creamy.
step 12
The grain will sprinkling of bacon on each plate individually.
