Italiano
The chef Beppe Sardi of “Grappolo” restaurant in Alessandria shows people his new recipe.
Ingredients for 6 people
-50 gr. Butter
-10 gr. Extra Olive Vergin Oil
-3 Laurel Leaves
-1 Shallot
-480 gr. “Carnaroli” Risotto
-Vegetable stock
-200 gr. Gorgonzola
Method
Heat slowly the oil and the butter, then cut thin the shallot and brown it. Toast the rice for few minutes. Add laurel leaves and white wine. Dry out and make the cook better by adding vegetable stock, bit by bit. Put the squash into oven, then peel and mash it. Add the squash with rice. Add gorgonzola at last.
