Risotto with Gorgonzola cheese

Full recipe here: http://bit.ly/gfvSMy
Risotto, discover with us this typical Italian way of cooking the rice. Chef Matteo Carboni from the Academia Barilla Culinary School shows us how to prepare the Risotto with gorgonzola cheese. For more Italian food recipes visit Academias web site http://www.academiabarilla.com

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Category:

Howto & Style

Tags:

• matteo carboni
• academia barilla
• food
• recipe
• risotto
• gorgonzola
• gorgonzola cheese
• cheese
• italian food
• culinary school
• gourmet
• rice
• taste
• italian

[samgyupssalparty]

finish with a sprig of ?? MUST KNOW

[academiabarilla]

@samgyupssalparty

Finish with a sprig of marjoram and a grating or fresh black pepper! Buon appetito!

[blogegog]

Beautiful, but I have a gripe. Your 'stock' didn't look like stock at all. Were you adding consomme to the rice? That's a bit of a deal-breaker. I'm unwilling to turn a quart of my hard earned stock into a cup or two of consomme to make this stuff.

[academiabarilla]

@blogegog

Is vegetable stock, made with onion, celery and carrot. Thats why it is so clear

[shakaama]

no white wine?

[academiabarilla]

@shakaama

Hello Shakaama,

usually to add wine during the preparation of risotto gives to the rice more taste. In this case we have preferred to dont add the wine because of the intense taste of the gorgonzola cheese. We hope you enjoy!

[jorgegraves]

whats the plant please!!!

[jorgegraves]

which are all the ingredients???

[souldude81]

@blogegog It doesn't take twice as long to make consomme. It takes 6 hrs to make a good chicken stock, 8 hrs to make a good beef stock. 1 hour to make a good fish stock and 1 hour to make consomme. You lose liquid not because of the raft but because of the evaporation of the water. That's where the concentration of flavor comes from. If you can't tell the difference between consomme and stock then you never had good consomme. You charge more for consomme than stock. There is no waste involved.

[blogegog]

@souldude81 because:

-it takes twice as long to make consomme as as it does to make stock

-you lose a lot of the original stock in the egg raft, so you end up with less liquid

-to me it doesn't taste any better than the stock did. It just looks better.

It seems kind of wasteful with no obvious benefit. To be fair though, I've never tried consomme in risotto, so I may be incorrect. But I'm cheap, so I'm sticking with stock :).

[souldude81]

My only grip is the risotto looks over cooked. Secondly blue cheese with risotto? It's a little strong for most people, and since Gorgonzolla is salty in it's own right, I don't understand why you want to add parm to finish it.

[souldude81]

@blogegog Vegetable stock is clear because there is very little saturated fats in it. Secondly a consomme is a clarified stock. Why wouldn't you use it for cooking risotto? The taste of consomme is much more concentrated then that of stock.