Ingredients for four - 300 gm. “Veronese Nano Vialone Rice” - 400 gm. Vegetable broth - 1 red pepper - 1 yellow pepper - ½ onion - 1 clove garlic - 1 shallot - 150 gm. Gorgonzola cheese - ½ glass milk - Nutmeg - Salt & Pepper - Powdered ginger - Grated Parmesan Cheese
Preparation Cut peppers into 3-4 mm strips removing core and seeds and all white fibres. Finely cut onion and shallot. Soften in a pan with 3 spoonfuls of olive oil and peeled garlic clove (whole). Add peppers and cook for a few minutes. Lower heat, add salt, add a few leaves of thyme and marjoram (fresh if possible) and cover until peppers are cooked in their own water (15 minutes). If peppers are too wet after cooking, cook on a high gas for a few minutes to dry them out. Turn off heat and add a pinch of powdered ginger. Bring broth to boil and add rice. In the meantime blend gorgonzola cheese with mile, a pinch of salt and a pinch of nutmeg. The cream should be slightly fluid. After 14 minutes add the rice to the pepper sauce, cover and leave on heat for a few more minutes. Remove rice from heat and cream with a knob of butter, the gorgonzola cheese cream and some grated Parmesan cheese.
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Canteri & C. (VR) mail