Ingredients (x2):
- 160 g Carnaroli rice Riso Scotti
- 120 ml Montepulciano red wine
- 700 ml Vegetable broth kept hot
- 80 g Sweet Gorgonzola
- 60 g Whole milk yogurt
- 2 g Wasabi paste (or to taste, but subtle)
- 1 Shallot finely minced
- 20 ml Extra virgin olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
Preparation:
In a heavy-bottomed pan, warm the olive oil and gently sweat the minced shallot until translucent.
Add the Carnaroli rice and toast it lightly for 2–3 minutes, stirring constantly until the grains are pearled and glossy.
Deglaze with Montepulciano wine, allowing the rice to absorb the wine’s body and tannins.
Cook the rice gradually, ladling in the hot broth a little at a time and stirring continuously. This should take 16–18 minutes.
Meanwhile, prepare the gorgonzola yogurt: blend the sweet Gorgonzola with the yogurt until smooth, then fold in the wasabi for a delicate aromatic note. Keep chilled.
Once the rice is perfectly al dente, remove from the flame. Adjust salt, add a touch of freshly ground pepper, and let it rest for 1 minute.
Plate the risotto in shallow bowls and finish with a quenelle of gorgonzola-yogurt-wasabi cream in the center.
