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Gorgonzola Risotto and Parma Crisps
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
2 servings
Nicole Girardi
@niemcasa- Ingredients
- Recipe
- Gorgonzola80 g
- Freshly grated Parmesan50 g
- Butter2 tablespoon
- Parma ham (slice)4 unit(s)
- Arborio rice1 cup
- Dry white wine1/2 cup
- Homemade vegetable broth1 l
- Salt to taste
- Black pepper to taste
- Fresh thyme to taste
- place the Parma ham in a non-stick pan or one lined with parchment paper and bake at 200 degrees for 10 to 15 minutes, or until dry and crispy, set aside.
- boil homemade vegetable broth
- in a hot pan, add the oil and sauté the onion, then add the arborio rice and sauté for 1 minute
- add the white wine and let it reduce, do not stop stirring
- gradually add the vegetable broth and stir, as soon as it dries, add more, until the rice is done.
- when halfway through cooking, season with salt, pepper and thyme leaves.
- when it is almost ready add the cubed gorgonzola and wait for it to melt
- turn off the heat and add the grated parmesan and the cold butter, stir well until creamy (add half a ladle more if necessary)
- break the Parma ham into slivers and serve over the risotto
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