Modern twists on time-honoured favourites.
Asparagus, pistachio and gorgonzola cheese fondue risotto
What you need
- [ ] 250 g Riserva 1856 Carnaroli Risotto rice
- [ ] 100 g butter
- [ ] 1 small onion
- [ ] 500 g asparagus
- [ ] 1 garlic clove
- [ ] 200 g gorgonzola cheese
- [ ] 1.5 l vegetable stock
- [ ] ½ tea spoon of sweet paprika
- [ ] 1 bay leaf
- [ ] ½ glass of dry white wine
- [ ] 10 finely chopped pistachios
- [ ] salt and pepper
Proposed by: Bruno Barbieri
How to prepare:
Asparagus, pistachio and gorgonzola cheese fondue risotto: to cook the risotto remove the tips from the asparagus and boil in salted water for 5 minutes. Sauté the chopped asparagus stalks and chopped onion in a heavy bottomed saucepan in 50 g of butter until softened.
Add the risotto and fry until translucent, add the white wine and simmer until it has evaporated. Add a ladleful of the hot vegetable stock and simmer. As the stock is absorbed add more stock when necessary. Continue in this way for about 15 minutes keeping the grains firm in the centre.
Remove the risotto from heat, stir in the rest of the butter, salt and pepper. Melt the gorgonzola cheese in a saucepan in a ladleful of stock, add the chopped garlic clove, bay leaf, paprika and cook for 5 minutes until the cheese has melted.
Serve the risotto on 4 warmed plates, pour on the gorgonzola cream and garnish with the pistachios and asparagus tips. Serve the asparagus, pistachio and gorgonzola cheese fondue risotto.