Broccoli and Gorgonzola risotto, a tasty and original main course perfect for lovers of bolder flavors.
For the preparation of the risotto, we used spicy Gorgonzola to give more flavor to the risotto; alternatively, you can also use sweet Gorgonzola or the one with mascarpone, in this case, do not add the butter.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Broccoli and Gorgonzola Risotto:
- 7 oz broccoli florets
- 3/4 cup Arborio rice
- 1 clove garlic
- 6 tbsps extra virgin olive oil
- 1 shallot
- 2 tbsps dry white wine
- as needed vegetable broth
- to taste fine salt
- to taste pepper
- 2 tbsps butter
- 1.75 oz Gorgonzola (spicy)
- 3 tbsps grated Parmesan cheese
Tools for Broccoli and Gorgonzola Risotto:
- 1 Frying pan
- 1 Saucepan
- 1 Wooden spoon
Steps for preparing and cooking Broccoli and Gorgonzola Risotto:
Wash the broccoli florets thoroughly under running water and drain well.
In a pan, add the garlic clove, 3 tablespoons of extra virgin olive oil, and when the oil is hot add the florets, salt, and cook for 5 minutes (if necessary, add a little vegetable broth).
In a saucepan, add the remaining extra virgin olive oil, add the previously peeled and thinly sliced shallot, cook for a few minutes, add the rice and toast it well, deglaze with the dry white wine and when it has evaporated add the broccoli (remove the garlic clove).
Adjust the salt and pepper and stir well.
Add the vegetable broth little by little until the risotto is cooked (consider the cooking times written on the package) always stirring the rice with a wooden spoon.
When the risotto is cooked, stir in the Gorgonzola cut into cubes, the butter, and the Parmesan.
Serve immediately on individual plates.
