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Sun-dried tomato, gorgonzola and caramelized onion risotto
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Vitor Bourguignon
@vitorbourguignon- Ingredients
- Recipe
- Onion1 unit(s)
- Sun-dried tomato200 g
- Gorgonzola80 g
- Carnaroli rice300 g
- Vegetable broth1 l
- Dry white wine150 ml
- Salt and pepper to taste
- butter70 g
- Wrap the whole onion in aluminum foil and bake in a preheated oven at 200 degrees for 35 min. Afterwards, reserve some petals to finish the risotto and cut the rest into brunoise.
- With a drizzle of olive oil and 1 tablespoon of butter, sauté the onion until it caramelizes, at which point you can add the rice and sauté a little more.
- Add the white wine and after evaporating start to water with the pre-heated vegetable broth in another pan. 2 ladles at a time, stirring constantly to loosen the starch. Cook until the desired point, leaving the last 3 minutes to add the chopped sun-dried tomato and the gorgonzola.
- Finish the risotto with 40g of butter and decorate with the onion petals sealed in a hot skillet, and cubes of gorgonzola. Enjoy your food!
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