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Recipes

First Course, Empty Fridge

DIFFICULTY

Risotto with peasand and Gorgonzola PDO, mint, lemon zest and fresh herbs

Ingredients for 4 people

  • 350 g carnaroli rice
  • 150 g Gorgonzola Pdo
  • 200 g cooked frozen peas
  • 1 shallot
  • I lt vegetable broth
  • 1 tablespoon of white wine vinegar
  • parsley to taste
  • 1 lemon
  • pink pepper
  • EVO oil
  • salt

Preparation

  1. Blend 2/3 of the peas with a drizzle of EVO oil, the parsley, salt and pepper until smooth. Keep aside.
  2. In a saucepan, sauté chopped shallots with a drizzle of EVO oil. Add the rice and toast it for a couple of minutes. Add the boiling broth until it is half cooked. Add the creamed peas and finish cooking the risotto.
  3. When the risotto is ready, adjust the salt and pepper.
  4. Remove from the heat and stir in the Gorgonzola Pdo, vinegar and add the remaining whole peas and herbs.
  5. Serve garnishing with the herbs, lemon zest and pink pepper.