Risotto with gorgonzola
ready in: 30 mins
PRODUCTS USED FOR THIS RECIPE
Clipsò + Precision
INGREDIENTS FOR 4 PEOPLE
1 chopped shallot,
320gr Arborio rice
2 Ecodoses of hot vegetable stock,
1 Cut the leek into rounds discarding the green part, then rinse them under running water. Dissolve the butter in the cooker on a low heat, sauté the shallot and leek, stirring quickly. Add 2 tablespoons water if required to soften.
2 Add the rice and stir well. Add the 2 Ecodoses of vegetable stock, stir well and close the cooker. Turn up the heat and set cooking time for 10 minutes, turning down the heat after the hiss.
3 Turn off the heat at the end of cooking, let the steam vent gradually, then open the cooker and add the gorgonzola, stirring well until creamy. Add any salt to taste and serve.