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Mantecato al Gorgonzola e Peperone


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Serves | Prep Time | Cook Time

Ingredients

1 cup Arborio rice
1 roasted red or yellow bell pepper, skinned and chopped
1 1/2 oz Gorgonzola
1 scallion chopped white and green part
1 clove garlic, Smashed with the flat of your knife
2 1/2 – 3 cups beef broth
Salt and pepper to taste
1/4 cup freshly grated Parmagiano-Reggiano
2 TB Heavy Cream
1 T olive oil
2 TB unsalted butter


Sweat the scallion and the garlic in the oil and 1 TB butter, over a moderate flame, for a few minutes – until wilted and transparent, but not brown.


Add the chopped pepper and the rice, together with a pinch of salt and a grind or two of black pepper.


Cook Stirring constantly over medium heat for about 4 minutes; then remove the garlic.


Add the first ladle of broth and cook; stirring until broth is absorbed.


Continue in this manner until about half the broth has been used.


Add the gorgonzola to the pot; continue adding broth until the rice is al dente (Still a little firm in the middle)


Stir in the remaining 1 TB of butter, the Parmagiano-Reggiano, and the Heavy Cream.


Cover and let rest for 3 minutes before serving.


Pairs Well With


Notes

Technically, when a Risotto recipe has any heavy cream added to it, it is not longer a Risotto but a Mantecato.

Wow this sounds really great! It must be great being at your place for dinner :) Look forward to try this one out!

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