Risotto with walnuts and gorgonzola
Instructions
Thin slice the onion; cut into pieces the gorgonzola crust private and warm broth.
Fry the onion in a saucepan with the butter, add the rice and, little by little the broth; simmer for 5 minutes, stirring constantly.
Add the gorgonzola one minute before the end of cooking, and as soon as the cheese is melted add the walnut kernels and grana cheese.
Add salt, stir gently, remove from heat and serve.
Ingredients and dosing for 4 persons
- 350 g of rice
- 60 cl of vegetable broth
- 120 g of sweet gorgonzola cheese
- 1/2 onion
- 30 g of butter
- 30 g of grated grana padano cheese
- 40 g of chopped walnuts kernels
- Salt