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Italian
recipes
Recipe from
Lombardy
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Risotto
recipes
Recipes
with pear
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Risotto Milanese
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Risotto with gorgonzola
and pear
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- 300 GRAM RISOTTO RICE
- 3 CUPS VEAL STOCK
- 5 THREADS SAFFRON
- 2 CLOVES GARLIC, chopped
- 1 CUP WHITE WINE
- 6 TBSP BUTTER
- 1 ONION, chopped
- 100 GRAM PARMESAN CHEESE, grated
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- 300 GRAM RISOTTO
RICE
- 3 CUPS CHICKEN STOCK
- 1 CUP WHITE WINE
- 2 PEARS, cleaned and cubed
- 1 ONION, chopped
- 100 GRAM GORGONZOLA, cubed
- 50 GRAM PARMESAN CHEESE, grated
- 4 TBSP BUTTER
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Stir fry the onion
and garlic three minutes in half of the butter. Add the rice and
stir fry 3 minutes more. Add the wine, the saffron andhalf of the stock.
Bring to the boil and simmer without lid until almost all fluid has
been absorbed. Stir frequently. Add the remaining stock and simmer for
a total of 25 minutes, keep stirring. Add the remaining butter, the
cheese and pepper and salt to taste and stir well.
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Stir fry the onion
three minutes in half of the butter. Add the rice and stir fry
3 minutes more. Add the wine and half of the stock. Bring to the boil
and simmer without lid until almost all fluid has been absorbed. Stir
frequently. Add the remaining stock and simmer for a total of 25 minutes,
keep stirring. Add the remaining butter, the gorgonzola, the pears and
pepper and salt to taste and stir well. Sprinkle with Parmesan cheese.
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