This is a delicious first course, a successful combination of gorgonzola cheese, walnuts and apples. The risotto is whipped with gorgonzola cheese, added at the end, so that it is creamy and stringy. Moreover, it is easy and quick to prepare and is also perfect if you have a dinner or lunch with guests, believe us, you will amaze them.
Season: Autumn/Winter/Spring
Preparation Time: 40 minutes
Cooking time: 20 Minutes
Ingredients for two people:
160 g carnaroli rice (for risotto)
100 g Gorgonzola (sweet or spicy)
60 g walnut kernels
30 g grated parmesan
1 vegetable stock cube
1 Apple
25g Butter
Procedure:
To prepare the Risotto Mele Gorgonzola e Noci firstly cut the apple into small cubes. Add some butter in a pan and cook the apple for 5-10 minutes and put them aside.
Finely chop the shallot and brown it together with the butter in a large pan.
When browned, add the rice and toast it after which add the stock cube and hot water a little at a time. Let the rice cook slowly, adding a little hot water as it is absorbed by the rice.
Halfway through cooking, add coarsely chopped or finely crushed walnuts to the risotto and the cooked apple cubes. Leave a handful of them for decoration.
Finally add the gorgonzola and top with the parmesan cheese. Mix the ingredients and stir to make the risotto creamy. Add the remaining apple cubes and top with a knob of Gorgonzola cheese as a garnish.
The Gorgonzola and walnut-apple risotto is ready to be enjoyed, quick and easy.
Nutritional Values per portion: 832 kcal of which 155 g of Carbs | 19g of proteins | 12 g Fats | 10 g Fibers
Co2 Emissions per portion: 400g per portion