July 5, 2017
A creative way to make a classic cheese risotto delicious and inviting, discover the recipe!
INGREDIENTS FOR 4 PEOPLE:
Risotto:
- 1 shallot
- 400 g of Carnaroli rice
- 1 glass of dry white wine
- vegetable broth to
- 150 g of Blu del Moncenisio
- 150 g
goat gorgonzola
- Reggiano to taste
Reduction of pears:
- 3 abate-type pears
- Sugar to taste 500
- of full-bodied red wine such as Barbera
- Cloves
- Cinnamon
TOOLS OF COOKING:
PROCEDURE:
Preparing your Outdoorchef Ascona barbecue for DIRECT cooking
- Peel the pears, cut them into pieces and place them in a saucepan ola together with the wine, sugar and spices.
- Bring to the boil and cook until the pears are soft and the wine reduced to a syrup. Remove the spices and blend until you get a smooth sauce.
- Chop the shallot and fry it over low heat in extra virgin olive oil.
- Add the rice and toast it, then raise the heat and deglaze with the white wine.
- broth and cook. Be careful to regulate the broth so that when cooked, it is neither too liquid nor too dry.
- 5 minutes before the end of cooking, add the cheeses cut into small pieces and mix so that they melt completely.
- Turn off the flame, let it rest for 1 minute and add the Parmesan, stirring carefully.
- Serve on the plate garnished with the pear sauce.
