Risotto sausage and gorgonzola with caramel datterino and flakes of
6 recipes
Risotto with walnuts and gorgonzola
ingredients
servings
3
Butter
70 oz
Olive oil
1 spoon
Red onions from Acquaviva delle Fonti
1 unit
Rice
280 oz
Vegetable broth
6 cups
Shelled walnuts
120 oz
Mascarpone cheese
55 oz
Gorgonzola cheese
55 oz
first courses from Italy
Risotto with walnuts and gorgonzola
Risotto with walnuts and gorgonzola
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
It makes me crazy!
preparation
step 1
finely chop the onion and cut the gorgonzola into cubes. Warm up the oil with 20 grams of butter in a fairly large saucepan over medium-high heat for about 6 minutes, stirring occasionally, not brown it
step 2
add the rice and toast in pan for 2-3 minutes, stirring constantly. add the boiling broth and stir. Continue adding broth until the rice is cooked and season with salt and pepper
step 3
Melt 20g of butter in a frying pan and skip the walnuts over medium-high heat for 2-3 minutes until doreranno
step 4
Remove the risotto from the heat and stir in the remaining butter, add the mascarpone, gorgonzola and most of the nuts and stir well. Once ready scorpargere the dish with the remaining nuts and serve
