Recipe: Appetizing Risotto gorgonzola / champignon au MCC

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Risotto gorgonzola / champignon au MCC. Bij Lassie vind je lekkere én eenvoudige recepten. Zet lekkere en verrassende gerechten op tafel met de Allerhande recepten van Albert Heijn. In a medium saucepan, bring the stock to a boil over medium-high heat.

Risotto gorgonzola / champignon au MCC It melts perfectly in the risotto and its moisture keeps it from drying out. Gorgonzola risotto: something new from my kitchen last night. We love risotto, we love gorgonzola, the combination of the two was wonderful. You can have Risotto gorgonzola / champignon au MCC using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Risotto gorgonzola / champignon au MCC

  1. You need 4 of petites échalotes.
  2. You need 40 g of d’huile d’olive.
  3. You need 500 g of riz à risotto.
  4. It’s 2 of x 100ml de vin blanc.
  5. It’s 1 of l100 d’eau.
  6. You need 1 of cube de bouillon.
  7. You need of Poivre.
  8. Prepare 300 g of gorgonzola.
  9. It’s 500 g of champignons de Paris frais.

The recipe was an adaptation form the cookbook "Gourmet Today". Let the risotto rest for a minute or two before serving. This gorgonzola risotto is inspired by a similar one at Vapiano. It's loaded with spinach, green onions, and bell pepper, while also squeezing in loads of cheese (and wine, for good measure).

Risotto gorgonzola / champignon au MCC step by step

  1. Dans la cuve déposer vos échalotes épluchées et lancer vitesse 5 pendant 5 secondes. Racler les bords puis ajouter l’huile d’olive..
  2. Faire rissoler 3 minutes à 120•C vitesse 1. Ajouter ensuite le riz et 100 ml de vin blanc sec. Cuire 7 minutes à 100•C vitesse 1..
  3. Ajouter ensuite l’eau, le vin à nouveau, le cube de bouillon et le poivre. Enlever le capuchon doseur et déposer le panier vapeur à la place. Lancer 20 à 25 minutes à 100•C vitesse 1. Vérifier la cuisson..
  4. Ajouter le gorgonzola coupé en morceau et mélanger délicatement à la spatule. Laisser reposer 10 minutes avant de servir..
  5. J’ai fait revenir mes champignons émincés à la poêle puis je les ai ajouté à la préparation..

And while the ingredients are ultra-important in crafting up a good risotto, the real secret is in the process. Risotto rice isn't just any rice. The risotto should still have a slight firmness; add a small amount of water if risotto needs to cook any longer. Stir in heavy cream and gorgonzola, stirring until cheese is melted into risotto. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.