Spring onion risotto with gorgonzola and balsamic ice cream is a perfect dish to impress your guests at a dinner party. The dish is full of flavor and combines the creaminess of the risotto with the tanginess of the gorgonzola and the sweetness of the balsamic ice cream. Here is the recipe to make this mouth-watering dish.

Ingredients:
– 1 litre of vegetable stock
– 1 cup of risotto rice
– 1 bunch of spring onions, finely chopped
– 100g of gorgonzola, crumbled
– 2 tbsp of extra-virgin olive oil
– 1 onion, finely chopped
– 1 garlic clove, finely chopped
– 1 cup of dry white wine
– Salt and freshly ground black pepper
– 1/2 cup of breadcrumbs
– 1 egg
– 2 tbsp of flour
– 1/2 cup of balsamic vinegar
– 1/2 cup of sugar
– 1/2 cup of heavy cream

Method:

1. Firstly, you need to prepare the vegetable stock. Add the vegetable stock to a pan and heat it up. Keep it warm on low heat.

2. Take another pan and add olive oil to it. Turn on medium heat. Once the oil is heated, add finely chopped onions and garlic to it. Sauté it for 2-3 minutes until it becomes translucent.

3. After that, add finely chopped spring onions to the pan and cook for another 2-3 minutes.

4. Once the spring onions are cooked, add the risotto rice to the pan and stir it to make sure it is evenly coated with the oil.

5. Add the dry white wine to the pan and stir it until it is mixed thoroughly with the risotto rice.

6. Reduce the heat and add the vegetable stock to the pan, one ladle at a time, stirring it continuously. Keep adding the vegetable stock until the risotto is cooked completely.

7. Once the risotto is cooked, add some salt and freshly ground black pepper to it as per your taste.

8. In a separate bowl, mix the breadcrumbs, egg, and flour together. Form the mixture into small balls.

9. Fry the breadcrumbs balls in a deep pan until they become golden brown. Once done, remove them from the pan and let them cool down.

10. In another pan, add the balsamic vinegar and sugar. Heat it up on medium heat until the sugar is melted and the mixture is slightly thickened. Then add the heavy cream to it and stir until it is mixed thoroughly.

11. Once all of the elements are ready, plate the risotto first, then sprinkle some crumbled gorgonzola on top of it. Put some balsamic ice cream on the side and serve it with breadcrumb balls.

In conclusion, the spring onion risotto with gorgonzola and balsamic ice cream is a dish that combines sweet and sour flavors in a unique way. The creaminess of the risotto combined with the tanginess of the gorgonzola and the sweetness of the balsamic ice cream make this dish unlike any other. Try this recipe for your next dinner party and impress your guests with your culinary skills. Enjoy!

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