2021 Giro d’Italia - Stage 18: Rovereto to Stradella
Man...it has been tough keeping up with this year’s Giro. Much like today was the longest stage of the race, I had a pretty long day at work. I finished last night around 8, woke up at 4:45 this morning, had to go in and help with a deposition, came home and made dinner and I am only now just getting to today’s entry, about 24 hrs after yesterday’s workday ended. I made this dish along with the lamb shoulder I posted over the weekend and the two pair very nicely. This risotto was the goods. Rich and creamy gorgonzola punctuated by some sweetness of pear; two new things I’ve not yet used in a risotto and oh so good. I still haven’t made tomorrow’s dish, but I’m thinking I will wake up early again and knock it out before work gets nuts.
Gorgonzola Risotto
adapted from Lidia Cooks from the Heart of Italy, Lidia Bastianich
6-8 cups chicken stock
1/3 cup extra-virgin olive oil
1.5 cups minced onion
2 tsp kosher salt
2 cups Arborio rice
1 cup dry white wine
8 oz mild Gorgonzola (aged no more than 3 months)
1/2 cup grated Grana Padano or Parmigiano-Reggiano
2 ripe pears, peeled, cored and ¼-inch diced
Bring the stock to simmer in a pot, reduce the heat and cover.
Meanwhile, heat the olive oil in a skillet and sauté the onion with half the salt, over medium heat.
Once the onion has softened, about 5 minutes or so, raise the heat to medium-high and dump in the rice, stirring near constantly to toast the rice and coat with any remaining oil.
Then add the wine and cook until nearly evaporated.
Add 1/3 of the stock, bring to a boil and stir occasionally until the stock has evaporated. Add in half of the remaining stock and repeat the process. Once this liquid has evaporated, start incorporating the remaining stock in 2 ladlefuls at-a-time and reduce the heat to medium.
Repeat this process until the risotto is creamy and just lightly firm to the bite.
Turn off the heat and stir in all but a ¼ cup of the gorgonzola and the Grana Padano until fully melted. Then stir in the pear until warmed through. Season with remaining salt, as needed, and some freshly cracked black pepper and a drizzle of olive oil.
Plate and garnish with remaining crumbled gorgonzola. ______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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