Purple risotto with gorgonzola sauce and hazelnuts
Thanks to its unique aromatic profile, Hera nei Campi purple rice needs very little to show its best. A velvety gorgonzola sauce and the crunch of toasted hazelnuts are all it takes.
Method
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Toasting
Toast 160 g of Hera nei Campi purple rice in a very hot pan, without adding any fat.
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Deglazing
Deglaze with a good dry white wine and let the alcohol evaporate completely.
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The gorgonzola sauce
Meanwhile, in a small pan melt 80 g of sweet gorgonzola with 3 tablespoons of milk and a dash of Armagnac, until you have a smooth, fragrant cream.
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Cooking
Continue cooking the risotto, adding hot vegetable stock a little at a time.
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Creaming
When cooked, cream the risotto with a knob of butter and a drizzle of extra virgin olive oil to enhance its creaminess.
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Plating
Plate the risotto on a white dish to show off its deep colour and pour the gorgonzola sauce over it.
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The crunch
Finish with a handful of toasted, crumbled hazelnuts.
Ellebi s.a.s. di Bifulco Michele & C.
Via Tommaso Vitale 79, 80030 – San Paolo Belsito (NA) Italy
