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Recipes

First Course, Video Recipes

DIFFICULTY

20 min

Creamy risotto with Gorgonzola PDO, peppers and aubergines

Ingredients

  • 320 g Carnaroli rice
  • 150 g Gorgonzola PDO
  • 1 lt vegetable stock
  • ½ glass white wine
  • 1 knob butter

 

to taste:

  • marjoram
  • almond
  • slivers
  • evo oil
  • salt
  • pepper

 

  • 100 g stir-fried aubergines
  • 400 g grilled peppers

 

Preparation

  1. Transfer the peppers to a blender and blend with the marjoram until smooth. Add salt and pepper if necessary. Toast the almonds.
  2. Prepare the risotto by toasting the rice with a little extra-virgin olive oil for a few minutes.
  3. Deglaze with white wine and continue cooking, gradually adding ladles of boiling stock.
  4. When cooked, add the puréed peppers and Gorgonzola PDO and stir in the knob of butter. Garnish the risotto with the stir-fried aubergine cubes, Gorgonzola PDO, almonds and marjoram, and serve.