<\/span><\/h3>\nPrepare the ingredients<\/h4>\n
Finely chop the onion or shallot. Chop the walnuts into medium pieces so that their texture can be appreciated. Set the gorgonzola aside and keep the vegetable broth very hot over low heat.<\/p>\n
Base and toasting the rice<\/h4>\n
In a large pan or pot, heat a splash of extra virgin olive oil together with 10 g of butter. Add the chopped onion and saut\u00e9 over low heat for 3-4 minutes, until it softens and becomes translucent.<\/p>\n
Incorporate the 160 g of risotto rice and saut\u00e9 for 1-2 minutes until the grains acquire a natural shine.<\/p>\n
Deglazing with white wine<\/h4>\n
Pour in 50 ml of dry white wine and stir until the alcohol evaporates, approximately 1-2 minutes.<\/p>\n
Cooking the risotto<\/h4>\n
Add the hot vegetable broth little by little, one ladle at a time, stirring constantly. Cook over medium heat for 16-18 minutes, adding more broth as the rice absorbs it, until reaching an al dente and creamy texture.<\/p>\n
Incorporating the gorgonzola and walnuts<\/h4>\n
When the rice is almost ready (around 15 minutes), add the gorgonzola and stir until it melts completely. Add the chopped walnuts and the fresh thyme leaves, integrating the flavors.<\/p>\n
Mantecatura of the risotto<\/h4>\n
Turn off the heat and add 15 g of cold butter. Stir vigorously so that the risotto becomes creamy; the thermal shock between the hot risotto and the cold butter helps to emulsify and enhance the creaminess. Adjust salt and pepper to taste.<\/p>\n
Resting and serving<\/h4>\n
Let the risotto rest for 1 minute before plating. Optionally, garnish with a few more chopped walnuts and some thyme leaves.<\/p>\n
\n<\/span>Tips and tricks for a perfect gorgonzola and walnut risotto<\/span><\/h3>\nBroth and care during cooking<\/h4>\n
It is essential that the vegetable broth is very hot when added to the rice, so as not to interrupt the cooking process and maintain the proper temperature.<\/p>\n
Mantecatura with the heat off<\/h4>\n
The butter for the mantecatura must be very cold. This trick, which takes advantage of the thermal shock, allows for a perfect emulsion, achieving a creamy risotto without the components separating.<\/p>\n
Using the right rice<\/h4>\n
Carnaroli is the ideal choice for risotto, although Arborio can also be used. Its ability to release starch is crucial for the final texture.<\/p>\n
Salt control<\/h4>\n
Add salt gradually and adjust at the end, as commercial broth can be very salty.<\/p>\n
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<\/span>Frequently Asked Questions<\/span><\/h3>\n\n
What is the best rice for this risotto?<\/h4>\n
It is recommended to use Carnaroli for its ability to release starch, although Arborio can also be used.<\/p>\n<\/div>\n
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Why is it important for the broth to be very hot?<\/h4>\n
The broth must be very hot so as not to interrupt the cooking of the rice and to ensure that the proper temperature is maintained, favoring the release of starch.<\/p>\n<\/div>\n
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What is the trick for the mantecatura?<\/h4>\n
Adding very cold butter with the heat off creates a thermal shock that emulsifies and enhances the creaminess of the risotto.<\/p>\n<\/div>\n<\/div>\n
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