Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Risootto al Gorgonzola
 

This recipe comes from Valentina Harris.Valentina is an authority on Italian food and food culture and a respected member of the International Association of Culinary Professionals. In 1984, Valentina published Perfect Pasta and has since gone on to publish many more books on Italian Cookery.

Valentina has featured regularly on TV and her latest cookery series for the Carlton Food Network, ‘Cucina Valentina’, is filmed in Tavernelle, Italy, where she rums her owm cooking school providing wonderful week long holidays where guests can relax and increase their culinary knowledge.

Ingredients

1 onion, peeled and chopped
1/2 teaspoon dried sage leaves, very finely chopped
100 g (4 oz) unsalted butter
400 g (14 oz) risotto rice
1.2 litres (2 pints) chicken or vegetable stock, simmering
100 g (4 oz) ripe Gorgonzola
sea salt and freshly milled black pepper
2 tablespoons single cream
4 fresh sage leaves, washed and chopped very finely

To serve:
freshly grated Parmesan offered separately

Method
  • Fry the onion and the sage together in half the butter until the onion is soft and melting.
  • Add all the rice and raise the heat slightly to toast the grains and cover them with onion, sage and butter by stirring. (Don’t let any of these ingredients brown but make sure you get the rice really hot before adding the first ladle full of stock).
  • Begin to add the hot stock, stirring constantly and allowing the liquid to be absorbed before adding more.
  • About half way through, stir the Gorgonzola into the risotto. It will melt quickly and soon become distributed through the rice if you keep stirring.
  • Continue to cook the rice, making sure that the grains always absorb the stock before you add more liquid.
  • When the risotto is creamy and velvety, but the rice grains are still firm to the bite take it off the heat and stir in the rest of the butter and the cream and the fresh sage.
  • Adjust seasoning, bearing in mind that Gorgonzola is very salty so you probably won’t need to add more salt, though you will probably like a little pepper.

Serves 4


    Valentina Harris

© Valentina Harris

 
EMAIL US