Chicken with beer and Gorgonzola PDO

Second Course


Chicken with beer and Gorgonzola PDO


  • 150 g Gorgonzola PDO (strong)
  • 500 g chicken breast
  • 100 ml beer
  • thyme
  • extra virgin olive oil
  • Salt
  • Pepper


  1. Slice the leeks and sauté them in a pan over a low heat for around 15 minutes with a ladleful of water, some oil, a pinch of salt and some freshly ground pepper.
  2. In a saucepan toast the rice with a tablespoon of oil for around 2-3 minutes over a high heat, until it is translucent.
  3. Reduce the heat, add the sautéed leeks and cook them adding a ladleful of warm stock one at a time and keep on stirring.
  4. Halfway through cooking, add saff ron which must be melted down in a little warm stock.
  5. When the time is up, whisk it with 1 cm (2/5 inches) Gorgonzola dices and a knob of butter until it gets creamy.
  6. Leave it to stand for some minutes and fi nally serve it.


Trappist Beer