Home Risotto Risotto with Gorgonzola cheese

Risotto with Gorgonzola cheese

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Full recipe right here: http://bit.ly/gfvSMy
Risotto, uncover with us this typical Italian means of cooking the rice. Chef Matteo Carboni from the Academia Barilla Culinary School reveals us easy methods to put together the Risotto with gorgonzola cheese. For extra Italian meals recipes go to Academias website online http://www.academiabarilla.com

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8 Comments

  1. tomas vargas cardozo

    July 22, 2019 at 6:53 pm

    whats the plant please!!!

    Reply

  2. tomas vargas cardozo

    July 22, 2019 at 6:53 pm

    which are all the ingredients???

    Reply

  3. souldude81

    July 22, 2019 at 6:53 pm

    @blogegog It doesn't take twice as long to make consomme. It takes 6 hrs to make a good chicken stock, 8 hrs to make a good beef stock. 1 hour to make a good fish stock and 1 hour to make consomme. You lose liquid not because of the raft but because of the evaporation of the water. That's where the concentration of flavor comes from. If you can't tell the difference between consomme and stock then you never had good consomme. You charge more for consomme than stock. There is no waste involved.

    Reply

  4. blogegog

    July 22, 2019 at 6:53 pm

    @souldude81 because:
    -it takes twice as long to make consomme as as it does to make stock
    -you lose a lot of the original stock in the egg raft, so you end up with less liquid
    -to me it doesn't taste any better than the stock did. It just looks better.

    It seems kind of wasteful with no obvious benefit. To be fair though, I've never tried consomme in risotto, so I may be incorrect. But I'm cheap, so I'm sticking with stock :).

    Reply

  5. souldude81

    July 22, 2019 at 6:53 pm

    My only grip is the risotto looks over cooked. Secondly blue cheese with risotto? It's a little strong for most people, and since Gorgonzolla is salty in it's own right, I don't understand why you want to add parm to finish it.

    Reply

  6. souldude81

    July 22, 2019 at 6:53 pm

    @blogegog Vegetable stock is clear because there is very little saturated fats in it. Secondly a consomme is a clarified stock. Why wouldn't you use it for cooking risotto? The taste of consomme is much more concentrated then that of stock.

    Reply

  7. Shakaama

    July 22, 2019 at 6:53 pm

    no white wine?

    Reply

  8. Randolf Ledesma

    July 22, 2019 at 6:53 pm

    this is really good.. im gonna try this for sure

    Reply

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