Gorgonzola risotto, red onion and balsamic vinegar

Ingredients

  • 300 g of rice in risotto
  • 2 red onions
  • 10 g butter
  • 2 tablespoon (s) olive oil
  • 10 cl of white wine
  • 6 cl of balsamic vinegar
  • 90 cl of vegetable broth
  • 200 g of Gorgonzola
  • 100 g grated parmesan
  • 100 g mascarpone
  • 1 net of balsamic vinegar, for dressage

Preparation

  1. Peel the red onions and mince them finely.

  2. In a large saucepan, brown the onions with the oil and butter for 5 min.

  3. Add the rice and, without ceasing to mix, wait until it becomes translucent. Deglaze with white wine and vinegar, mix and, when there is no more liquid, pour the ladle broth after ladle, leaving the rice time to absorb it after each addition.

  4. At the end of cooking, stir in the diced gorgonzola and parmesan.

  5. When serving, mix with the mascarpone. Salt, pepper and sprinkle with a drizzle of balsamic vinegar.

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