Vegetarian risotto with gorgonzola: message for my husband

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In my house there is a rule . If I say Risotto , everyone has to leave what he is doing and coming to the table. Everyone is the doctor, because the boys are guys. Usually I comply only with this rule. But there is, there is. Because you saw what it is to prepare a risotto, right?

The dish is more demanding than my idle mother. You have to be there, firm , at the foot of the canyon trying to always have the same amount of liquid ... one enjoys it, it is clear. But well, you dedicated a while. You stirred it, you did it slowly, like Rosana , all the time there, tempted to climb the fire but no, no. No. It will be perfect .

So if I call you the table to eat that dish and say it is already. And if you take five minutes I fall very badly. And if you will take seven you will have to choose: do you enter crisis or to me? You don't suit you, believe me.

So if I say Risotto is Risotto.It is the last time I explain this, love .

About this vegetarian risotto

I love the risottos friends. It is a dish that I like to do, even if it takes your job. And I definitely love to eat it. In addition to a well -made risotto is a triumph of the good. I usually do the risottos with some meat: bacon, ham ... but today I wanted a good vegetarian risotto with no flesh and well tasty.

The taste of this vegetarian risotto mixes the soft Zuchinni and the onion with the strong left of Gorgonzola cheese. Gorgonzola does not get much so that the other flavors are not "commits". Above can be put grated cheese or, as I put, chopped nuts, which is great.

Ingredients

For 3 people

1 cup carnaroli (or, failing that, double Carolina)
1 onion
1 Zucchini
1/2 cup of cooked peas (can be can)
2 tbsp. Gorgonzola cheese panzonas (it can be Roquefort if you don't get Gorgonzola)
1 CDA. of butter
1 jet of white wine
Vegetable broth (necessary amount. You can see how homemade broth cubes )
Chopped nuts (optional)

Vegetarian risotto recipe with Gorgonzola

Abandon yourself to risotyl activity

Note : The most important thing to make a good risotto is to stir almost continuously (almost continuously) and add the broth very little by little. For this, it is essential to have hot broth at hand all the time. If the broth runs out, goodbye Risotto. And I tell you that you get into depression. So pay attention to me: prepare a good pot of a great broth. Better than about and not missing.

1. Cut the onion into small pieces.

2. Sail the onion in the spoonful of butter , over low heat (yes, like Rosana), stirring occasionally.

3. When the onion is transparent, add the Zucchini , cut into pieces of 2 × 2 approx .. revolver. It is important that Zucchini is not completely cooked at this stage, since it will then complete its cooking with the risotto and will not be disarmed.

4. When Zucchini has barely started to cook, add the rice. Go stirring the rice (without liquid) until it becomes transparent. It will be about 2 minutes.

5. Add the wine jet and move until alcohol has evaporated. That is: until I stop the smell of alcohol, if you have good nose, or a minute and a half approx. If you don't have it.

6. Add two buckets of broth and stir until it is integrated.

7. From now on the risotto vegetarian moment begins. Let's see if I explain: the preparation must always be wet by the broth, but not covered in broth (as in the photo). You have to stir from time to time but not all the time, although very often, do you follow me? When the spoon produces a zurco at the bottom, it is time to add a new tablespoon of broth. The broth is always added little by little, enough for the risotto to be embedded again. How long? Until the rice is ready. How do we know that rice is ready? If you have a thermometer at home, we tried it. We are trying it until we want. Remember that the risotto is a creamy rice, not passed, not stuck. And the rice point is each. I like the dente. In the photos the difference between the moments of this vegetarian risotto is seen well, thus thickening the preparation.

8. When the rice is almost ready, we will add the peas. If they are can, rinse them well before incorporating them. Revolver.

9. Once the rice is ready, add the Gorgonzola cheese and remove from the heat. Stir well until it integrates.

10. Rectify salt and serve. This vegetarian risotto does not carry salt apart from the broth since Gorgonzola cheese is well salty. It can rain with chopped nuts. You already have your vegetarian risotto ready. Now eat immediately.