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Recipes

First Course, Quick and Tasty

DIFFICULTY

Citrus and herb risotto with Gorgonzola PDO and pistachios

Ingredients for 4 people

  • 350 g carnaroli rice
  • 150 g Gorgonzola Pdo
  • 1 lt vegetable broth
  • 3 organic oranges
  • 1 lemon
  • 130 g pistachios
  • 1 tablespoon white wine vinegar
  • 1 shallot
  • half teaspoon of turmeric powder
  • EVO oil
  • salt
  • pepper
  • thyme to taste

Preparation

  1. Grate the peel of the oranges and extract the juice with the help of a citrus juicer.
  2. Chop pistachios coarsely and keep aside.
  3. In a saucepan, sauté chopped shallots with a drizzle of EVO oil. Add the rice and toast it for a couple of minutes. Add ladles of boiling broth until it is half cooked.
  4. Pour in the orange juice, turmeric, and some thyme leaves. Finish cooking, and when the risotto is ready, adjust the salt and pepper.
  5. Remove from the heat, add the tablespoon of vinegar, and stir in Gorgonzola Pdo.
  6. Serve garnishing the risotto with the pistachios, orange and lemon zest and thyme leaves.