Ingredient: Vegetable broth

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:
Quality, authenticity, excellence
Tomato rice with Burrata and confit cherry tomatoes

First courses

Tomato rice with Burrata and confit cherry tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

50 min

Servings:

1 Portions

Ingredients:

For the rice
400 g of Tipico IT’s Carnaroli Rice
1 Onion
2 tbsp of Tipico IT’s Extra virgin olive oil
300 g of Tipico IT’s Tomato puree
1 Pinch of sugar
Vegetable broth
20 g of Tipico IT’s Grana Padano
A knob of Tipico IT’s butter
For the confit cherry tomatoes
50 g of Tipico IT’s cherry tomatoes
Salt
Pepper
Thyme
Garlic
Sugar
Tipico IT’s Extra virgin olive oil
For garnishing
100 g of Tipico IT’s Burrata

PREPARATION

1

First of all, start preparing the confit cherry tomatoes: wash them, cut them into half and place them on a tray covered with some baking paper. Afterwards, sprinkle some herbs on them with some salt, pepper and a drizzle of olive oil. Let them cook for about 90 minutes at 150°C.

2

Meanwhile, start preparing the rice: take a pot and stir fry an onion with two tablespoons of olive oil in it. Then add the rice and let it toast for a couple of minutes.

3

At this point, add the tomato puree and the vegetable broth previously prepared. Continue the cooking by mixing step by step and adding the vegetable broth, when necessary.

4

Once the cooking is finished, the rice will have to be cooked “al dente” and soft. At this point you can add a knob of butter, the grated Grana Padano and you can mix gently.

5

Your dish is ready to be plated up: take your confit cherry tomatoes out of the oven, place them on the top of your dish, pour a filet of olive oil and finally the fresh burrata in flakes.

Condividi:

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