Gorgonzola Dolce, a Special Risotto

Wash carefully the Treviso chicory and chop coarsely into pieces. Slice the shallot and let it dry in a pot with the butter. Then add the diced bacon, salt and pepper. Later joined the Treviso chicory and after a few minutes the risotto rice. Toast it. Then blended with the wine. Add the vegetable stock and simmer until it is absorbed. When the rice is almost ready you can add the gorgonzola. Let it amalgamate well. When the rice is done remove from the heat and stir with a piece of butter and finish with the parmeasan grated.

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