Risotto with spicy onions and gorgonzola Cureggio

They change the ingredients, but one remains the same: rice! I love risotto and I think that I could invent a day, 365 days a year. The inspiration for today's recipe came from Cureggio onion and Fontaneto, Slow Food. A sweet onion, without any acidity, perfect in caramellizzazioni and combined with the blue cheese and sweet wines. And here comes this risotto with onion Cureggio, thyme and gorgonzola Novara Dop spicy, blended with Passito di Pantelleria. If the onion of Cureggio can not find replace it with golden onion or shallot: the flavor will be a little’ more acidic and pungent, but the risotto will be okay. Among other things, It is a special risotto but easy and rapid execution and will definitely make a good impression, place your guests love the taste of onion and gorgonzola.

Ingredients for 4 people:

  • 320 grams of Carnaroli rice
  • 300 grams of onion Cureggio and Fontaneto (for information click on the garrison here)
  • a sprig of thyme
  • 60 grams of spicy Gorgonzola Dop
  • 25 cl of wine Passito di Pantelleria
  • salt and pepper
  • 1,2-liter veal stock or chicken (or vegetable broth if you do not use the funds)
  • 40 grams of shredded PDO Parmigiano Reggiano
  • 2 Tablespoons extra virgin olive oil
  • 20 grams of butter for onions
  • 40 grams of butter for creaming

Slice the onion into thin, then cook it in a saucepan with the oil and 20 grams of butter, adding a little broth slowly, until the onion caramelizes becoming dark and fragrant (It will take about 20 minutes). Add the thyme and rice.

Toast the rice for a minute, then blend with the raisin of Pantelleria. Begin cooking the risotto as usual, slowly adding the broth. Season with salt and pepper and bring to the wave cooking risotto. Remove from the heat, stir in the Parmesan and butter.

Serve the rice garnishing the dish with small cubes of spicy gorgonzola, that upon contact with the warmth of creamy risotto will start to become, and a few thyme leaves. And Bon Appetit!

THE PAIRING: We match this recipe the Mottobello, a Novara Hills Doc White, produced by the company Brigatti con the vine Greek Novarese, only indigenous white grape variety of Northern Piedmont. Its main features are the scents of jasmine, honey, citrus notes and a distinct flavor to the taste.

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2 comments

Hedwig 12 February 2015 at 18:00

As you know I have risottara…. and this is sublime I think I do eat but also maritozzo…My .tesoro the onion ingredients cureggio…..for the rest I find I have to make maybe borettane onions that are sweeter 🙂
Thank noted good evening.

Reply
Sicilians creative in the kitchen February 13, 2015 at 15:07

Hedwig knew it would not tell you did escape! As I write in the post, are fine golden onions, the borettane or shallots. I used a Slow Food because when I can I like to know the small Italian excellences, too often, remain confined in the membership regions! I embrace you!

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