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Tomato Risotto with Gorgonzola
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- Rice for risotto500 g
- Tomato3 unit(s)
- Water1.5 l
- Gorgonzola cheese, diced*150 g
- Chopped Onion1/4 unit(s)
- Dry white wine1 cup
- Seasonings to taste
- Put the water to boil! Also beat the tomatoes in the blender until it turns into a juice.
- In a large pan, sauté the onion in a little oil until golden. Then add the rice and wine and stir constantly until there is no more liquid in the pan. Add the tomato juice, a teaspoon of salt, black pepper to taste and stir again without stopping until the rice has incorporated all the liquid.
- So let's start adding the water, putting in two shells at a time. Add the two shells, a pinch of salt (about half a teaspoon) and stir constantly until the rice has incorporated all the liquid. Do this two more times. At this point, taste the rice and see if it is still raw. If it is, add 1 ladle of water at a time (and a pinch of salt) while stirring constantly. Before adding the next ladle, always taste to see if more cooking is needed. In my case, I added 3 more shells.
- Turn off the heat, add black pepper to taste, the cheese, stir well, cover and let it rest for 5 minutes before serving!
- *You can replace it with diced brie cheese or grated parmesan. If you want a milder flavor, it's also delicious with buffalo mozzarella.
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