320 g
Carnaroli
rice
150 g
Gorgonzola
PDO
1 lt
vegetable
stock
½ glass
white wine
1 knob
butter
to taste
marjoram
almond
slivers
evo oil
salt
pepper
100 g stir-fried aubergines
400 g grilled peppers
Transfer the peppers to a blender and blend with the marjoram until smooth.
Add salt and pepper if necessary. Toast the almonds. Prepare the risotto by toasting
the rice with a little extra-virgin olive oil for a few minutes.
Deglaze with white wine and continue cooking, gradually adding ladles of boiling
stock. When cooked, add the puréed peppers and Gorgonzola PDO
and stir in the knob of butter. Garnish the risotto with the stir-fried aubergine
cubes, Gorgonzola PDO, almonds and marjoram, and serve.