A rich and creamy dish that combines the sweetness of Gorgonzola cheese, the crispiness of Speck (smoked cured ham), and the aroma of Basil-flavored Parmesan cheese. The final touch? Hazelnuts to add crunchiness and a unique flavor!
⏱ Time: 1 ora
🍽 Servings: 4 persone
🔥 Difficulty: Media
🌿 Focus on: Riso BIS
🛒 INGREDIENTS
- 320 gr BIS Rice
- 200 gr Speck (smoked cured ham)
- 350 gr Sweet Gorgonzola Cheese
- BIS Very High Quality Milk – to taste
- Fresh Basil – to taste
- 250 gr Parmesan Cheese
- Pepper – to taste
- Salt – to taste
- 100 gr Whole Hazelnuts
📝 DIRECTIONS
- Prepare the Basil Parmesan:
- Start by cutting the Parmesan cheese into cubes and placing it in a blender with a few fresh basil leaves. Blend until you get a chopped and combined mixture.
- Prepare the Gorgonzola cream:
In a saucepan, pour the BIS Milk and add the sweet gorgonzola cheese. Let it melt slowly over low heat, stirring occasionally until you get a smooth cream. - Cook the Speck:
Cut the speck into strips and sauté it in a pan with a little Don Vincenzo DOP Extra Virgin Olive Oil. This oil, thanks to its unique aromatic profile, will further enhance the flavors of the dish. - Cook the rice:
In a separate pot, cook the BIS Arborio rice in plenty of salted water for about 15-16 minutes, until it is al dente. - Assemble the dish:
Once the rice is cooked, drain it and incorporate it into the gorgonzola cream. Stir well to combine all the flavors.
At this point, add the previously prepared basil Parmesan, the crispy speck, and the chopped hazelnuts for a touch of crunch.
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🎯 FOCUS PRODUCTS
- BIS Milk: a very high-quality Italian milk that adds freshness and creaminess to the preparation.
- BIS Rice: selected grains, perfect for creamy and well-separated risottos, able to best absorb the flavors of each recipe.
💡 Extra Tips
- If you prefer an even creamier risotto, you can add a knob of butter at the end of cooking to make it more velvety.
- The hazelnuts can be toasted in a pan for a more intense flavor.
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