Today we ate gorgonzola rice, to say goodbye to our holidays.😒
We celebrate The last feast day before getting back to work in Italy, it calls BEFANA🥳
Is a bit sad backing to work after 10 days vacation but we go back to our routine so we celebrate it🤩
Anyway the rice was buonissimo and perfect very very yummy better than last time😉
But let’s count the calories😬
Rice 200 g : 692 calories
Oil 40 g : 354 calories
Gorgonzola 100 g : 320 calories
walnuts 30 g : 185 calories
Onion 150 g : 47 calories
TOTAL CALORIES: 1600 calories for two person so 800 calories each person.
I know that is a bit high calorie but is healthy and simple food for cold winters😊
you could add less rice or cheese to have less calorie dish.
#cucinareindue
Today we are going to cook Italian Roto with Gorgonzola cheese and walnuts what is important to cook risoto is to prepare uh broo broo is kind of water with the vegetable flavor so we are going to boil uh in the water carrots broccoli phoi bit spinaches and
Two kind of onion so the water will add more more taste and then we were going to to to prepare the rice and boiling the rice in a pan in the water so here we clean the vegetables what I mean by cleaning the vegetable the carrots we
Peel them but we don’t cut them we peel them and we put in the water the water has been added some salt we put the carrot inside then some spinaches leaves to add other taste then broccoli we took some head of broccoli and also the stick that has
Been uh ripped off the bit part we put the Stick of broccoli inside and then we added we we peel two different onion red onion and yellow onion we don’t cut them in slices but we put in the holesome uh onion inside and then we add the last
Thing but not least we add the Fino inside so everything is ready for our broo now I switch on um our fire and I put it almost to the maximum to let the water boil so I will let boil and let the flavor come out from the vegetables and then I will use
The water for my rotto and I will show you how now we are preparing for our resoto what we call in Italian Sofrito Sofrito means to chop in really small pieces uh the onion and to put one head of garlic but the head of garlic shouldn’t be
Fried or cooked but a certain point after adding the flavor the garlic should taken out from the Sofrito so now we cut the onion and small small pieces to prepare our Sofrito now I will show you in the pan what is Sofrito looks like so now we are preparing our suito
We put as you see the chopped very little pieces onion with the head of garlic and now we are going to what is Sr is brown is two Brown the onion and the garlic with the add of some olive oil we put a not much not few but the
Right quantity and we let them we let them Brown so Brown the onion and the garlic in the pan now the Sofrito you see is ready because we Brown it but it shouldn’t be over Brown that it burns and it becomes really brown color in the front so now
We had the suito already and what we do now is adding the rice we calculated for two people 200 Gams is a bit uh a lot the normal quantity is between one 60 180 but we like to eat a lot so now I’m going to add the rice rice carnaroli
Because we had the different type of rice so now I’m going to add this rice rice carnaroli this is a typical rice for risoto okay I know you know many Rices in your culture you have Rizo Basmati and you have many Rizo V you have many types of rice but we added
This Rizo carnaroli and now what we are going to do we are keeping the flame a bit like in the middle like four and we are going to Brown a bit the rice to make the single Kiko the single rice distinct and very uh bit um AR
Now that we are going to we are Browning the rice of course to avoid to let it burn we start to add water from the bro of verdura you see the color of the water is a kind of green yellow color because has all the taste of vegetables
And we start to add some water in it a bit and we keep twisting we keep twisting our result just a bit and then after a few minutes that we dry this water we start to add more bowls more spoon of water until all the rice will be
Covered so now you see I keep adding the broo and I keep adding a lot because I need to cover all my rice with the water of vegetables so you see our rice is completely covered by the water and now I let it cook and boil the water until it
Became Steam and I dry my rice why today we decided to prepare this rice Gorgonzola and walnut because today is a Befana is the last uh uh Festival of our Christmas holidays and it is the Festa that took that take away all the other Festa before so it’s the last Festa to
Celebrate and normally this befan is an old lady ugly lady that brings chocolate and sweetties to children so what we want you to gift us as the last day of Befana before getting to work in two days this beautiful rice Gorgonzola and walut uh while we are waiting for the
Rizo to be boiled the water in which the Rizo inside the pan we are preparing our walnuts what what should where we are doing is to break the walnuts taking the fru inside to put it in a small bowl and then we are going to to smash it in
Small small pieces becoming a powder because the powder will be put and spread Upon Our resot when we’ll we’ll mix with our creamy Gorgonzola that you see here so you see we are taking the fruit and putting in the bowl and then we are going to smash
It so as you can see we are going to smash it the walnuts fruit in powder because this powder of walnuts will be put on the top of our rotto and we will serve it like this powder on the top of rotto and we will mix it when we are
Going to eat bite by bite so as you can see we are smashing it so as you can see the Roto is almost done because you see we have no water more is a bit creamy and we cook it for 25 30 minutes so this is the texture
That should you should have at the end what we’re going to do now for our Roto G gonzola as you can see in front of me I have a beautiful Gorgonzola cheese I’m going to put a right quantity of Gorgonzola inside the risotto and melt
It with low flame so I’m going to take it and I will melt my Gorgonzola in the result how many grams so for for gonzola we can put uh kind of uh 100 G is okay 100 G is okay or 80 GS High color yeah is a is a quite High color
Roto but is typical for winter we cannot eat this risoto in July August so what I suggested you is cook it when it’s kind of bit cold because it’s warm your stomach and also your soul so you see how creamy it is uh please don’t add any parmesano or other
Powder cheese on the top because it’s a wrong move just let it melt and be creamy with Gorgonzola and at the top you end your your walnuts powder now we add a bit more and it’s the last that we add so you see now I’m going to take our powder and I’m going
To to put it on the top so here you have our risoto Gorgonzola and noi well now we are going to serve it in our dishes so please come with us how to serve Roto you have to put it in the middle of your dish and then I show you
How to serve it you should take your dish you should take your dish and you should tap you should tap under the dish and move it like in a circle in your dish so this is the right way to serve the resot so here we have our rotto we are
Going to enjoy it so I wish you happy beana so b beana b and enjoy your food BTO
5 Comments
It seems good 👍
🤭😋😋
bravo
😋😋😋
you are so funny🙃