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Gruyere Cheese and Gorgonzola Risotto with Parmesan Crust
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
3 servings
Luciana
@luafernandes- Ingredients
- Recipe
- Vegetable broth1 unit(s)
- Butter4 tablespoon
- Olive oil2 tablespoon
- Chopped Onion1 unit(s)
- Minced garlic1 unit(s)
- Arborio rice2 cup
- White wine1/2 cup
- Gorgonzola cheese150 g
- Gruyere cheese100 g
- salt1 to taste
- Water400 ml
- Grated Parmesan Cheese200 g
- Parsley1 to taste
- Bring the vegetable stock to a boil in a pan with water. Keep it warm.
- Melt the butter and oil in a large saucepan over medium heat. Add the chopped onion and sauté for 2 minutes and add the garlic, stirring constantly. Add the rice and keep stirring until it is all covered in the butter and oil. Until he turns whiter.
- Add the white wine and let the rice absorb the liquid completely. Add 1 tablespoon of the broth, and stir constantly until the liquid is absorbed. About 18 to 20 minutes. Add the last ladle of stock, both stocks, salt to the risotto. And finally the rest of the butter and parsley to taste. Place the Parmesan cheese in a very hot skillet. Wait for a crust to form, turn and brown the other side. Break the disk with your hands and decorate the plate
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