Ricette novaresi: Risotto al Gorgonzola




300 gr. Carnaroli rice  •  1 Cureggio and Fontaneto Blond Onion  •  1 glass white wine  •  4 ladles vegetable broth  •  150 gr. spicy Gorgonzola cheese  •  1 knob butter



Chop the onion and brown it in butter. Add the rice and toast in then pour the white wine and let it evaporate. Cream with the Gorgonzola cheese and let it cook for 15 minutes, add little by little the broth you will have already prepared with carrot, the onion, the celery and salt. Let the rice rest for 4 minutes then cream it with the butter. Serve with a thin slice of spicy Gorgonzola.