Chianti Risotto with Gorgonzola
Servings: 4 people
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
One of my favourite recipe, a perfect combination with our Chianti!
Carnaroli rise | 1/5 cup 300 g
Red onion | 1, finely chopped
Chianti wine | 1 bottle
Monte Chiaro EVO Oil | 2 tbsp
Thyme | 2 tsp
Chicken stock | 1l 4 cups
Gorgonzola | 2 oz 50 g
Parmesan cheese | 1 cup 100 g
Heat olive oil and half the butter in a large saucepan over medium heat, then add onion and stir occasionally until soft (5-7 minutes). Add rice and stir occasionally until rice is too hot to touch (1-2 minutes).
Add wine and thyme to stock, then gradually add stock mixture to rice a ladleful at a time, stirring continuously until liquid is absorbed before adding the next, until rice is al dente (18-20 minutes).
Stir in Parmigiano-Reggiano, remaining butter and an extra splash of Monte Chiaro Chianti wine for color.
Season to taste, drizzle with extra-virgin olive oil, top with Gorgonzola and extra Parmigiano-Reggiano and serve with fennel salad.
You can also add Ricotta Salata and Rosemary!