Rice pudding with broccoli and gorgonzola
Instructions
Prepare the broth with the nuts. Lightly grease a baking dish and sprinkle evenly with the breadcrumbs, eliminating the excess. Wash the florets of broccoli which should be all the same size and very small. Cut the leek into thin rings, put them in a large pan with a glass of water and a tablespoon of oil.
Put the pan on the fire and let it wilt leek; Add broccoli to jump for a couple of minutes. Salt and pepper lightly. When moisture inside the Pan will finally add one or two ladles of broth and broccoli will be half-cooked pour the rice into the Pan, let it toast for about a minute and then Deglaze with white wine. When the wine evaporated start cooking rice with vegetable broth.
The time to get the rice al dente, turn off the heat and add the gorgonzola into small pieces that will melt with the heat of the rice itself. Add salt if necessary. Stir the risotto for a few minutes, taking care to keep it very soft, adding at the end the butter. Sprinkle with a little freshly ground black pepper.
When all the ingredients are thoroughly mixed together, transfer the risotto in the baking pan previously greased with butter and sprinkled with breadcrumbs and go to hot oven (200° c) for 30 minutes.
Remove the Pan from the oven and let stand 5 minutes to compound covered with aluminum paper. Invert the Pan onto a serving dish and serve the flan.
Ingredients and dosing for 4 persons
- 300 g carnaroli rice
- 250 g broccoli florets
- 100 g of cheese gorgonzola dolce
- 20 g of leek
- 1 litre of broth prepared with 2 dice vegetables based on extra virgin olive oil
- 50 ml white wine
- 1 tablespoon extra virgin olive oil (10 g)
- 20 g butter
- breadcrumbs
- salt and pepper to taste.