Risotto with Zucchini, Gorgonzola, and Walnuts

Name: Risotto with Zucchini, Gorgonzola, and Walnuts
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 7 oz Carnaroli rice (about 200 grams); 2 zucchini; To taste, onion; To taste, butter; 5 1/3 oz mild Gorgonzola cheese (about 150 grams); To taste, grated Parmesan cheese; 2 oz shelled walnuts (about 60 grams); 1/2 cup white wine (about 120 ml); cube To taste, vegetable bouillon; To taste, salt; To taste, black pepper

Piero Giardina @Piero1966

Arcisate

Risotto with Zucchini, Gorgonzola, and Walnuts

Piero Giardina @Piero1966

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Ingredients

30 minutes

Serves 2 servings

7 ozCarnaroli rice (about 200 grams)
2zucchini
To taste, onion
To taste, butter
5 1/3 ozmild Gorgonzola cheese (about 150 grams)
To taste, grated Parmesan cheese
2 ozshelled walnuts (about 60 grams)
1/2 cupwhite wine (about 120 ml)
cubeTo taste, vegetable bouillon
To taste, salt
To taste, black pepper

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Steps

30 minutes

1

Bring 2 cups (about 500 ml) of water to a boil with half a vegetable bouillon cube.
2

Cut the zucchini into small cubes. In a skillet, melt a pat of butter, add finely chopped onion, zucchini, and sauté everything for a few minutes.
3

Add the rice, pour in the white wine, and let it cook until the alcohol evaporates. Then add the broth. Season with salt and pepper, and cook according to the rice package instructions.
4

Set aside a few whole walnuts for garnish and finely chop the rest.
5

When the rice is ready, remove from heat, add the Gorgonzola, grated Parmesan, and a pat of butter. Stir well until creamy. Plate the risotto, sprinkle with chopped walnuts, and place the whole walnuts in the center as a garnish.