Grandi rice produces many varieties of rice, Carnaroli, Arborio and Vialone nano, and each variety is ideal for a particular recipe
 Gorgonzola risotto for four people
Cooking time 18 minutes
In a casserole dish (preferably non stick) melt the knob of butter in a spoon of extra virgin olive oil. Finely chop 30g of onion and sauté, add 300g of Carnaroli Grandi Riso rice and toast slightly, add ˝ a cup of white wine, leave to evaporate and gradually add boiling stock (slightly salted) until the rice is cooked; add 200gr of cubed gorgonzola five minutes before the end of cooking.
Take the risotto off the flame, stir in a handful of Parmesan cheese and 30g of shelled pignolia. |
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