Risotto with Gorgonzola cheese Recipe Video
Summary
Preparation Time5 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Main IngredientCheese
Ingredients
* ⅝ lb Carnaroli rice
* 1 ¾ oz onion
* 3 cups broth
* 1 oz butter
* 1 oz grated Parmigiano Reggiano cheese
* extra virgin olive oil to taste
* salt and pepper to taste
* 3 ½ oz Gorgonzola cheese
Sauce
* ½ clove of garlic
* 2 sprigs marjoram
* 2 cups broth
* extra virgin olive oil to taste
* salt and pepper to taste
* 3 pears
Directions
The Pear Sauce:
Cut the pears into quarters.
Peel and core them.
Peel garlic clove and cut in half. Heat a Tbsp or two of Academia Barilla 100% Italian Extra Virgin Olive Oil in a pot and add garlic, roughly chopped pears and marjoram.
Stir and let cook for a few minutes.
Then, season with salt and pepper.
Add vegetable stock and cook until soft. When pears are done cooking, remove from heat and set aside.
The Risotto:
Begin to prepare the risotto by chopping 1/2 onion.
Add a couple Tbsp Academia Barilla 100% Italian Extra Virgin Olive Oil to a pot. When the oil is hot, add finely chopped onion and a pinch of salt and stir.
When onion is soft, add rice and another pinch of salt. Stir constantly so rice doesn’t stick and toasts uniformly.
Once rice is toasted, start adding boiling stock, a ladleful at a time.
When stock evaporates and rice becomes slightly dry, add more stock. Continue cooking in this way for 16 to 18 minutes, depending on the variety of rice.
Return your attention to the pears. Once cooked, add freshly ground black pepper to the pot and then blend into a smooth pear puree. Finish cooking the risotto. Remove from heat when risotto still has a little liquid.
Add ½ of the gorgonzola and butter. Cover and let rest for a minute.
For more information please visit:www.academiabarilla.com
Cut the pears into quarters.
Peel and core them.
Peel garlic clove and cut in half. Heat a Tbsp or two of Academia Barilla 100% Italian Extra Virgin Olive Oil in a pot and add garlic, roughly chopped pears and marjoram.
Stir and let cook for a few minutes.
Then, season with salt and pepper.
Add vegetable stock and cook until soft. When pears are done cooking, remove from heat and set aside.
The Risotto:
Begin to prepare the risotto by chopping 1/2 onion.
Add a couple Tbsp Academia Barilla 100% Italian Extra Virgin Olive Oil to a pot. When the oil is hot, add finely chopped onion and a pinch of salt and stir.
When onion is soft, add rice and another pinch of salt. Stir constantly so rice doesn’t stick and toasts uniformly.
Once rice is toasted, start adding boiling stock, a ladleful at a time.
When stock evaporates and rice becomes slightly dry, add more stock. Continue cooking in this way for 16 to 18 minutes, depending on the variety of rice.
Return your attention to the pears. Once cooked, add freshly ground black pepper to the pot and then blend into a smooth pear puree. Finish cooking the risotto. Remove from heat when risotto still has a little liquid.
Add ½ of the gorgonzola and butter. Cover and let rest for a minute.
For more information please visit:www.academiabarilla.com
Comments
Comments: 3 |
Add a Comment
shantihhh says :
Gorgonzola is made in the regions of Piedmont and Lombardy from whole cow's milk to which is added the bacteria and has a wonderful special flavour. It is a blu cheese. Cambozola is another great blu cheese but each has it's own unique flavour.
Blu/Blur cheese substitutions? Do you mean vegan? If so no, the unique flavour of blu cheese can not be dupicated.
Posted on: 7 June 2009 - 8:20pm
ifoodiee says :
Your video is playing now..lovely risotto recipe chef...Gorgonzola cheese is the Italian Blue cheese right?..is there any substitutes we could use for it???
Posted on: 28 May 2009 - 10:12am
