A creamy risotto that combines the intense flavor of gorgonzola with an original ingredient: Birra Spalmabile Scura. Recipe by Emanuela Casula.
Step 1 of 5: Toast the rice for a few minutes in a nonstick pan.
Step 2 of 5: Pour in two ladles of stock and keep adding stock little by little until the rice is cooked through, lightly salting during cooking.
Step 3 of 5: Meanwhile, cut the gorgonzola into pieces.
Step 4 of 5: At the end of cooking, turn off the heat and add the gorgonzola and the Parmigiano, stirring vigorously until creamy.
Step 5 of 5: Plate, add a light dusting of black pepper, and scatter spoonfuls of Birra Spalmabile Scura over the dish.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten and Milk
| Average values | Per serving440 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,024 kJ484 kcal | 460 kJ110 kcal |
| Fat | 8.67 g | 1.97 g |
| of which saturated fatty acids | 4.93 g | 1.12 g |
| Carbohydrates | 63.36 g | 14.4 g |
| of which sugars | 0.57 g | 0.13 g |
| Fibre | 1.06 g | 0.24 g |
| Protein | 14.08 g | 3.2 g |
| Salt | 0.22 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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