Gorgonzola and watercress risotto
| Recipe By: | Reuben Riffel |
| Serves: | 2 |
| Cooking Time: | approximately 30 minutes |
| Prep Time: | 20 minutes |
Ingredients
- A bunch Watercress, large stalks removed
- pine nuts, toasted, for garnishing
- 1/2 Medium-sized onion, chopped into fine brunoise
- 1 Garlic clove, smashed
- sea salt and freshly ground pepper, to taste
- ground nutmeg, to taste
- 60 g Grana Padano cheese, plus extra for serving
- 1/2 cup Gorgonzola cheese
- 45 g unsalted butter
- 3 cups vegetable stock
- 6 tbsp white wine
- 300 g Arborio rice
- 5 tbsp extra virgin olive oil
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Cooking Instructions
- Place a thick-bottomed pan over a medium heat then add the olive oil and rice.
- Slightly sauté the rice over a low heat.
- After a minute, add the chopped onion and garlic. Stir continuously with a wooden spoon, controlling the heat to make sure the mixture does not start to discolour.
- After 2 minutes, deglaze the pan with the vermouth and continue stirring. Add the white wine after the vermouth has been completely absorbed. Continue stirring.
- In a separate pan, heat the chicken stock, but do not allow it to boil.
- Add a ladle of chicken stock to just cover the rice then continue stirring, allowing the risotto to cook slowly, but not on the lowest heat (the rice needs to absorb the stock while the latter slowly bubbles away).
- After adding a third ladle of stock, the rice should have swollen significantly.
- Continue cooking until al dente, but not raw. Add one more ladle of stock then reduce by half, ensuring that the rice remains moist.
- Remove from the heat, add the Gorgonzola, freshly grated Grana Padano, freshly grated nutmeg and butter, and fold in the watercress. Season.
- Slowly stir the risotto to incorporate all the ingredients – you should be left with a creamy textured risotto.
- Sprinkle with pine nuts, a few extra sprigs of watercress and grated Grana Padano.
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