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.
320 grams of Carnaroli rice
a bunch of borage
150 grams of sweet gorgonzola Dop
Grated Parmigiano Reggiano PDO, to taste
salt and pepper, to taste
extra virgin olive oil, to taste
50 grams of butter
little dry white wine
vegetable broth, to taste
Clean the borage by setting aside the greener leaves and keep, those with softer and less ruined fluff. Put them in a large bowl with a teaspoon of baking soda and plenty of cold water. After 10 minutes rinse the borage several times under running water, so as to remove any soil residue. Boil the borage in plenty of lightly salted water for 10 minutes, then drain and let cool. Squeeze the borage and finely chop it to the knife.
If you have decided to make a vegetable broth in the house, instead of using a ready one, remember to put in the broth also some borage stems, peeled and well washed, to get a tastier broth.
Finely chop the onion, brown in extra virgin olive oil and little broth until it is withered, then add the rice and toast it over low heat and stirring occasionally. Deglaze with white wine (you can also skip this step, the wine gives the risotto a pleasant acidic note) and, When the alcohol has evaporated, start adding the broth, little by little, waiting for it to dry before adding more.
When the risotto is halfway through cooking, add the chopped and regular borage of salt. Continue cooking risotto, that will have to be creamy, on the wave and still al dente. Fire off, keep the risotto with borage with butter and Parmigiano Reggiano Dop, then adjust possibly salt.
Pour the risotto into the individual holies, place 4 tablespoons of sweet gorgonzola Dop on top of each plate and top with toasted walnut gherigli and freshly ground black pepper. Bon appétit!