Ingredient: of Carnaroli Rice

Quality, authenticity, excellence
Risotto with Bleggio walnuts and Goat Granetta

First courses

Risotto with Bleggio walnuts and Goat Granetta

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

1 Portions

Ingredients:

320 g of Carnaroli rice
100 g of walnut kernels
1 onion
60 g of butter
1 l of vegetable broth
40 g of Goat Granetta
1 cup of milk
1 pinch of nutmeg

PREPARATION

1

Cut the onion finely and brown it in a pan with 50 grams of butter. Cut the walnuts finely and add them to the onion. Keep a spoonful aside. Toast them for a few minutes.

2

As soon as the onion starts to brown, add the rice and toast it for 5 minutes, until it becomes transparent. Add the milk and the nutmeg, mix and soak up the milk.

3

Cover the rice with just enough vegetable broth, put a lid on the pan and cook for 25 minutes on low heat. When the rice will be ready, turn off the gas and stir in the remaining butter and in the grated Goat Granetta. Garnish with the walnuts that you have kept aside.

4

The risotto with walnuts is ready to be served to your guests.

Condividi:
Quality, authenticity, excellence
Risotto with melon and gorgonzola cheese

First courses

Risotto with melon and gorgonzola cheese

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

20 min

Servings:

1 Portions

Ingredients:

300 g of Carnaroli Rice
200 g of Gorgonzola cheese
40 g of Butter
Extra virgin olive oil
Salt
Grated Parmesan cheese
400 g of Melon
100 ml of White wine
1 White onion
Vegetable broth
Pepper

PREPARATION

1

Remove the skin and any seeds from the melon and cut it into fairly small cubes.

2

Peel the onion and chop it finely.

3

Put the chopped mixture in a saucepan with a drop of extra-virgin olive oil and brown it on a low flame until it wilts. Add the rice and toast it for a few moments, then add the white wine. When the wine has completely evaporated, add about two thirds of the melon and a little vegetable stock.

4

Close the pot and continue cooking over low heat, stirring often and adding more broth whenever the previous one has been absorbed.

5

When the risotto is almost cooked, add the melon kept aside.

6

When cooked, turn off the stove and add the gorgonzola cut into small pieces. Add the butter and stir until all the ingredients are well blended.

7

Add salt, pepper and grated Parmesan to taste and serve your risotto.

Condividi:

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