For this recipe I do not have a real story to tell, except maybe that among the various "goatees" of recipes cut out in several years, there was a sudden by a number of "salt & pepper" I used a lot, a double page with 6 risotto for six fruits, all cooked, tasted and rated, with grades sometimes high, sometimes not. For example I had not really liked the version with the melon, but a lot of lemon and orange ones, just ones with strawberry and raspberry, apple I was so-so.
opened the ball of risotto with fruit, so I was looking for a particular thing, which I will speak in the next post, when suddenly jump out of this idea, which I was not even compare with the archives on the web, not to see the usual parade of beautiful recipes, already made by others .. I said to myself, I'll do it for me and then we'll see.
Well, I really liked and I thought it worthy of being published. Only, I recommend it to August, as the blackberry, the blackberry nostrana, is a better car and still can be the loot of a walk in the woods with the kids;)
I've wanted to do the other day and I took a box at the supermarket, I have not looked at the price, but the origin is: "from Mexico" ... a slap to the zero-kilometer, alas.
But this summer I'll remember, I promise!
gorgonzola risotto and Blackberry 320 gr. Carnaroli
a fresh onion
vegetable broth 1 cup dry white wine
60 gr. gorgonzola dolce
100 gr. In little more
extra virgin olive oil. Fry the onion, finely chopped, toasted rice and sfurmarlo with white wine, salt and add the broth-hand man. after five or six minutes, add the crushed fruit well with a fork and continue cooking. keep some whole fruit for decoration. I have not filtered by the sow, who may prefer to do it. Keep
"wave" and when Serve, hot, I added the blue cheese in a whole slice in the center of the dish, whisk without, as they dampen the beautiful color of the dish. If you prefer creamy, it should be just as well.
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