RISOTTO GORGONZOLA E MELE
Ingredienti per 4 persone
240 g di riso carnaroli
mezza cipolla
2 mele
100 g di gorgonzola
vino bianco
olio
dado vegetale
Tagliate la cipolla sottile.
Mettete un paio di cucchiai di olio evo e fate soffriggere la cipolla finchè non diventa leggermente dorata.
Aggiungere il riso e lasciare tostare. Quando il riso comincia a diventare leggermente trasparente, aggiungere una tazzina di vino bianco e lasciare sfumare.
Aggiungere acqua e dado, o meglio brodo vegetale fatto con una carota e una cipolla e un po' di sale.
Mentre il riso cuoce, tagliate a fettine leggere una mela e fate dorare in un tegame antiaderente con un filo di olio. Tagliate l'altra mela a dadini e mettetelo da parte.
Tagliate anche il gorgonzola.
Quando il riso è quasi cotto, aggiungete la mela a dadini e poi mantecate con il gorgonzola tagliato a pezzettini, lasciandone qualche pezzettino da parte per decorare il piatto Lasciate sciogliere coperto sotto un coperchio.
Noi abbiamo impiattato in cocottine, alternando il riso e le fettine di mela, lasciando per ultime le mele e qualche pezzettino di gorgonzola.
Volendo si possono aggiungere anche pezzettini di gherigli di noce.
Si può anche preparare prima e mettere in forno a gratinare. Pronto in anticipo per una cena con gli amici
Ingredients for 4 people:
240 g of carnaroli rice
half an onion
2 apples
100 g of gorgonzola
White wine
oil
vegetable bouillon cube
Chop the onion.
Put a couple of tablespoons of olive oil and fry the onion until it becomes slightly golden.
Add the rice and let it toast. When the rice starts to become slightly transparent, add a small cup of white wine and let it evaporate.
Add water and the bouillon cube, orbetter vegetable broth made with a carrot and an onion and a little salt.
While the rice cooks, cut an apple into small slices and brown them in a non-stick pan with a little oil. Cut the other apple into cubes and set aside.
Also cut the gorgonzola.
When the rice is almost cooked, add the diced apple and the gorgonzola cut into small pieces, leaving a few pieces aside to decorate the dish. Let it melt voverinc with a lid.
We have served it in a cocottine, alternating the rice and the apple slices, finishing with apples and a few pieces of gorgonzola.
If you want you can also add bits of walnut kernels.
You can also prepare it and put it in the oven to gratin. Ready in advance for a dinner with friends.
240 g of carnaroli rice
half an onion
2 apples
100 g of gorgonzola
White wine
oil
vegetable bouillon cube
Chop the onion.
Put a couple of tablespoons of olive oil and fry the onion until it becomes slightly golden.
Add the rice and let it toast. When the rice starts to become slightly transparent, add a small cup of white wine and let it evaporate.
Add water and the bouillon cube, orbetter vegetable broth made with a carrot and an onion and a little salt.
While the rice cooks, cut an apple into small slices and brown them in a non-stick pan with a little oil. Cut the other apple into cubes and set aside.
Also cut the gorgonzola.
When the rice is almost cooked, add the diced apple and the gorgonzola cut into small pieces, leaving a few pieces aside to decorate the dish. Let it melt voverinc with a lid.
We have served it in a cocottine, alternating the rice and the apple slices, finishing with apples and a few pieces of gorgonzola.
If you want you can also add bits of walnut kernels.
You can also prepare it and put it in the oven to gratin. Ready in advance for a dinner with friends.
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