Coffee-scented Gorgonzola and honey risotto

Place a pot of broth on the stove and bring to a boil. In the meantime, cut the Gorgonzola into small pieces and mince the thyme. Mix the thyme with the honey until uniform. Finely chop the onion and cook it in the butter over very low heat, then add the rice. Add 2 ladles of boiling, slightly salty broth and cook for about 12 minutes, adding just enough broth as necessary to maintain the softness of the risotto. Add the gorgonzola, mix, and cook for another 3 minutes. Add salt to taste. Remove from the heat, then add the honey and thyme mixture, mix in a pat of butter, sprinkle with the espresso powder and serve.

Ingredients (serves 4):

  • 400g short-grain rice
  • 100g creamy Gorgonzola
  • 1/2 onion
  • 1L vegetable broth
  • 1 spoonful of acacia honey
  • salt
  • 1/2 tablespoon of espresso powder
“The dishes were kindly made by Trattoria e Braceria ‘La Pepola’ Via Donatello, 14 Calvagese della Riviera”.
Vini abbinati:

San Martino della Battaglia

Description: Tuchi grapes are used for this dry white wine with a warm, golden lemon-yellow colour and subtle light green highlights. Inviting, with an intense nose, it features an unmistakeably fresh taste with a pleasant, slightly bitter finish. Soil: a varied combination of predominantly calcareous clays rich in mineral salts. Yield per hectare: approx. 115 […]