Risotto with Brachetto d’Acqui and gorgonzola is a tasty first course perfect for serving on any occasion, even the most special ones. The risotto with Brachetto d’Acqui wine and creamed with gorgonzola is very simple in its execution, so perfect for those who do not have much skill in the kitchen but want to bring an excellent and tasty dish to the table. To prepare the risotto, I used Brachetto d’Acqui DOCG, an aromatic wine with multiple peculiarities, strongly linked to the traditions and territory of Monferrato, a territory named as a Unesco Heritage. It is a sweet wine with a ruby red color and has a scent of rose and berries. It should always be drunk chilled and stored in the fridge away from heat sources and served in wide glasses. Now let’s see how to make the risotto with Brachetto d’Acqui and gorgonzola and if you try it, let me know. Barbara
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the Risotto with Brachetto d’Acqui and gorgonzola
- 1.4 cups rice
- 3.5 oz gorgonzola
- 4.2 cups vegetable broth
- 1.5 cups Brachetto d'Acqui DOCG wine
- 2 tbsp butter
- to taste salt
- 0.35 oz Piedmont Hazelnuts I.G.P
How to prepare the Risotto with Brachetto d’Acqui and gorgonzola
Let’s start preparing the risotto with Brachetto d’Acqui and gorgonzola, pour the rice into a large pot and toast it for about 2 minutes, stirring often to avoid burning.
When the rice is toasted, add the Brachetto d’Acqui DOCG wine, keep stirring and let the wine be absorbed well.
Continue cooking the risotto over medium heat, and only when the wine is well absorbed by the rice, add the vegetable broth one ladle at a time when the rice requires it. When the rice is cooked but still al dente, turn off the heat and cream with butter and gorgonzola cheese, adjust the salt if necessary.
The risotto with Brachetto d’Acqui and gorgonzola is ready to be served with a sprinkle of IGP Piedmont hazelnuts crumble.
