Scopri le videoricette a base di Gorgonzola IGOR

Nudeln & Reis

Paolo Griffa
Chef
Paolo Griffa
Ristorante
Piccolo Lago di Mergozzo (VB)
difficolta ricettaMittelschweres
tempo ricetta 30'
ZUTATEN
800 g Reis Carnaroli “Tenuta La Mondina”
3 l Gemüsebrühe
2 Bund grüner Spargel
kaltgepresstes Olivenöl, so viel wie nötig
80 g Weißwein
300 g Gorgonzola Gran Riserva Leonardi
30 g Schalotte
Salz und Pfeffer, so viel wie nötig

Vorbereitung
For the cream of asparagus:
Cut 20 asparagus tips to 5 cm, vacuum-seal them with 100 g of olive oil and cook in the Roner at 85°C for 5 minutes, cool in water and ice.
Peel the remaining asparagus and eliminate the hardest part, and slice thinly.
Sauté in a pan with a drizzle of olive oil the scallion cut into julienne strips, add the asparagus sliced thinly and deglaze with 300 g of vegetable broth, cook for 4 minutes then mix all together in a Thermomix. Adjust with salt and pepper.
Toast the rice with a drizzle of olive oil, deglaze with white wine cook for 12 minutes over high heat, adding the broth slowly. Then add the cream of asparagus and cook.
Remove from heat and stir in the Gorgonzola previously cut into cubes. Adjust salt and pepper.
Finishing touch:
Place the risotto in the center of the plate, arrange 2 tips of asparagus in the center of the plate, olive oil and a sprinkle of black pepper.
Risotto mit Spargel und Gorgonzola Grand Reserve
difficolta ricettaMittelschweres
tempo ricetta 30'
ZUTATEN
800 g Reis Carnaroli “Tenuta La Mondina”
3 l Gemüsebrühe
2 Bund grüner Spargel
kaltgepresstes Olivenöl, so viel wie nötig
80 g Weißwein
300 g Gorgonzola Gran Riserva Leonardi
30 g Schalotte
Salz und Pfeffer, so viel wie nötig

PROBIEREN SIE
Marco Sacco
Chef
Marco Sacco
difficolta ricettaMittelschweres
tempo ricetta 30'
videoricetta portata
INSUBRIA-PHANTASIE
PRIVACY POLICY

Intermedia Agenzia di Comunicazione