Creamy risotto that combines the strong flavor of gorgonzola (or another creamy cheese) with the sweetness of Minnelea extra fig jam. Perfect salty/sweet balance, enriched with walnut halves and a grind of pepper.
Heat a drizzle of oil in a pan or saucepan and toast the rice until it becomes shiny.
Deglaze with half a glass of white wine and let the wine evaporate.
Add hot broth (or water) little by little, stirring occasionally until the rice is cooked.
Halfway through cooking, adjust with salt and pepper.
When the rice is cooked, remove from heat and stir in the gorgonzola and parmesan until creamy.
Plate, complete with walnut halves, a bit of fig jam, a grind of pepper, and a drizzle of raw oil.
Pan or saucepan
Wooden spoon or ladle
Italy, Piemonte
| Energy (kcal) | 60.9 |
| Carbohydrates (g) | 2.6 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 1.94 |
| of which Saturates (g) | 0.91 |
| Protein (g) | 7.52 |
| Fiber (g) | 0.03 |
| Sale (g) | 0.22 |
