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    Risotto with gorgonzola, mint and cocoa

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Risotto with gorgonzola, mint and cocoa

Match made in heaven

Lonneke, marketing manager: During my holiday in Italy, near Lago d'Orta, I have eaten this risotto at a Agriturismo. You had to be here at 8 o'clock and eat what was served. On the plate the risotto actually didn't look that appealing, but oh when I tasted it, I was absolutely sold! 

Ingredients for 4 persons:
300 gr risotto rice
150 ml dry white wine
2 shallots
2 cloves of garlic
Olive Oil Every Day
1 L vegetable broth
4 tbsp cocoa nibs
4 branches of mint
Il Terzo olive oil
100 gr gorgonzola 

Preparation:
Heat a great sprout of Olive Oil Every Day to a big pan and fry the shallots and garlic until the shallots are translucent. Add the risotto rice and stir with a wooden spoon. Turn on high heat, pour the white wine on the rice and keep stirring. The alcohol evaporates and the flavors are absorbed by the rice. Turn the heat a little down, and pour the broth while you remain stirring. Continue repeating this process until the rice has absorbed almost all of the broth. Keep stirring until the rice is cooked al dente. Crumble the gorgonzola. Add to the risotto for the last 2 minutes. Take the risotto of the heat and flavor with salt and pepper. Finely chop the mint and add to the risotto. Add a little Il Terzo olive oil. Serve the risotto in soup plates with a tbsp of cocoa nibs per plate. 

Written by - Valerie Molenaar

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