Risotto with borage and gorgonzola Dop, with toasted nuts. A chef's risotto but simple and quick to prepare. Borage (Borago Officinalis) it is a plant that in spring is easily found both in fruit and vegetable markets and in meadows or on the banks of lakes and rivers. Its small violet blue flowers are of incredible beauty. The plant, as well as being used as a medicinal remedy and in cosmetics in all its (Leaves, Stems, flowers, fruit and seeds), it is completely edible and is widely used in the kitchen especially in Liguria.
borage, how to use it in the kitchen
I love her very much, for the green color, the taste of chlorophyll and the beauty of its flowers. I use it very often to make fresh pasta, how PAPPARDELLE WITH BORAGE WITH POTATO CREAM AND MUSSELS. But also to prepare ravioli or risotto. Like the BORAGE RISOTTO WITH PECORINO CHEESE AND BOTTARGA. And an always valid alternative is the omelette with borage, really tasty.
Even today I present to you the recipe of a risotto. This time it is a borage risotto with the sweet gorgonzola Dop, some’ of black pepper and toasted walnut gherigli: very easy to do, but definitely elegant. Bright green makes it perfect for these spring days and, if you're vegan, you can replace gorgonzola with a vegan cheese. If you have time to prepare broth at home, I suggest you add to celery, carrot and onion also some borage stem, for a more intense flavor. On my Instagram profile you can look at a very short video tutorial in 30 seconds of this delicious risotto.
The borage must be thoroughly cleaned before being boiled. Use only bright, unspoiled green leaves, the tenderest ones and with a soft fluff, soak them in cold water with a pinch of baking soda. Then rinse them over and over under running water. I assure you that with this risotto you will make a figone. And now I wish you good day.