INGREDIENTS- 2 servings
180 g Arborio rice
1 L vegetable broth
50 g Gorgonzola cheese (Italian blue cheese)
200 ml Fresh single cream
Extra virgin olive oil
Truffle-flavoured extra virgin olive oil
Peel and chop the shallot finely. Prepare a litre of vegetable broth and bring it slowly to boil. Gently heat a couple of table spoons of extra virgin olive oil in a large heavy-based pot. Add the chopped shallot and cook for 5 minutes to soften. Add in the rice and cook, stirring, for 2-3 mins to let it toast a bit. Start adding the vegetable broth a little at a time to cook the rice, continuously stirring. Cut two courgettes into julienne strips. After few ladles of broth add the courgettes to the rice and continue pouring broth and stirring until the ingredients are well mixed and cooked. Separately pour the single cream in a small pot and slowly heat it on a low heat, add the gorgonzola cheese and let it melt in the single cream. When the grains of rice still have an element of bite in the middle, add one last ladle of broth and then the cream and gorgonzola cheese well melted. When the risotto is ready and all the ingredients are well mixed and smooth add some drops of truffle-flavoured extra virgin olive oil and some parmigiano reggiano, give a final stir and remove it from the heat. Meanwhile slice the last courgette in round thin layers and let them sauté in a pan with a drizzle of extravirgin olive oil. Serve the risotto garnishing it with the sautéed courgette’s slices and top with grated parmigiano reggiano and a basil leaf.