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Leek and Gorgonzola Risotto
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Carla e
@cozinhadaduplinha- Ingredients
- Recipe
- Butter2 tablespoon
- Onion1/2 unit(s)
- Arborio rice2 cup
- Grated Parmesan Cheese50 g
- Gorgonzola Cheese100 g
- Leek2 unit(s)
- Dry white wine1/2 cup
- Homemade vegetable broth1 l
- In a hot pan, heat a drizzle of oil, brown the onion and sauté the rice for 2-3 min.
- Then add the wine, when it almost dries, put 1 ladle of the broth…when it almost dries, add another ladle and so go for about 10 minutes, always stirring on low heat.
- When there are about 5 minutes left for cooking, add the chopped leek, a little more broth, stir well, let it cook for about 2 minutes, add the gorgonzola and stir well. If needed, add more broth.
- Put the Parmesan cheese and when it melts finish with the cold butter. Adjust the seasonings, wait a couple of minutes and serve hot. Garnish with golden leek slices and gorgonzola slivers. Enjoy your food!
- Notes: Serves 4 servings as a side dish or 2 servings as a main course.
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