Risotto with walnuts, grapes and gorgonzola

Risotto with walnuts, grapes and gorgonzola
Risotto with walnuts, grapes and gorgonzola 5 1 Stefano Moraschini

Instructions

02347 RISOTTO with WALNUTS, grapes and GORGONZOLA SERVES 4 PEOPLE 300 g Carnaroli rice, 100 g of gorgonzola, a cluster of white grapes, 50 g of hazelnuts, 40 g of butter, one shallot, vegetable broth, a glass of dry white wine.

Wash the grapes, cut in half the berries and give them seeds.

Finely chop the hazelnuts and keep it aside.

In a saucepan melt the butter, add chopped shallots and let it braise.

Add the rice and chopped hazelnuts, mixed, make toast, pour the wine and let evaporate.

Cooking rice dishes, mixing and pouring the broth gradually being absorbed.

Five minutes before the end of cooking add the grapes and gorgonzola cut into slices; Let stand a few minutes and serve.

Risotto with walnuts, grapes and gorgonzola

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)

«
»