Here is a perfect recipe for cholesterol friends! But then again, we can’t die healthy… so for once, with the enveloping fat of gorgonzola, the starch of rice, and the smoky aroma of bacon, let’s indulge in a little sin of gluttony and enjoy those 10 minutes of pure pleasure.
Yay!
Ingredients (for 4 people):
1 fragrant apple
300 g / 10.58 oz Carnaroli rice
1 glass of white wine
120 g / 4.23 oz gorgonzola cheese
50 g / ½ tbsp grated parmesan cheese
60 g / 2.11 oz speck / smoked ham
30 g / 1.05 oz butter
Salt and pepper to taste
½ onion
For the broth:
1 celery stalk
1 carrot
1 small onion
1 bay leaf
A little salt
2 liters of water
How to make it:
Prepare the broth.
Place all ingredients in a saucepan with 2 liters of water and bring to a boil. Simmer gently for about 40 minutes, then keep the broth hot to cook the risotto.
Brown the onion.
In an 8-9 inch diameter saucepan, melt a knob of butter and brown the finely chopped onion over low heat.
Toast the rice.
Add the rice and toast for a few minutes, stirring. Add the white wine and let it evaporate.
Cook the risotto.
Pour in the broth by the ladleful, adding the next ladleful when the previous one is absorbed. Stir constantly.
Prepare the speck or smoked ham.
While the risotto is cooking, brown the speck in a saucepan with a small knob of butter. Set aside.
Add the apple.
From the beginning of the cooking, add the apple cut into small cubes (the size of a pea), after peeling and coring it.
Creamy texture with Gorgonzola.
After about 16 minutes, the risotto will be al dente and creamy, not too dry. Taste and adjust the salt, leaving it slightly bland.
Turn off the heat, add the chopped gorgonzola and grated Parmesan cheese and stir vigorously to achieve a smooth consistency: the risotto should be creamy and runny, without being too thick or too liquid.
Plate and serve.
Serve the risotto with the crispy speck and a generous sprinkling of freshly ground black pepper.
Enjoy! 😋🍽