The combination of bell peppers and Gorgonzola cheese works surprisingly well, and is frankly libidinous in this recipe, which, if halved, will be perfect for a romantic occasion. And once you've had it, you'll want to invite friends to enjoy it too. To serve 4:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 1/2 cups (300 g) Arborio or similar short-grained rice
- 2 grilled bell peppers (bought from the deli will be fine), skinned and chopped
- 1/8 pound (60 g) Gorgonzola
- A small onion, or a spring onion, chopped (the green part too of the latter)
- 1 clove garlic, crushed
- 1 quart (1 liter) beef broth (unsalted bouillon will also work)
- Salt and pepper to taste
- 3/4 cup (40 g) freshly grated Parmigiano
- 2 tablespoons heavy cream
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Preparation:
Sauté the onion and the garlic in the oil and half the butter, over a moderate flame, for a few minutes -- you want them to wilt, but not brown. Add the peppers and the rice, together with a pinch of salt and pepper to taste. Cook, stirring, over a medium flame for 3-5 minutes, and then fish out and discard the garlic.Add a first ladle of broth, and continue adding broth and gently stirring as the rice absorbs it, until it reaches the al dente stage. About half way through the cooking, add the gorgonzola to the pot, and then the rice is al dente, stir in the butter, Parmigiano, and cream. Cover and let rest for a minute, and it's ready.
To drink? Bubbly; a sparkling Gavi would be nice, as would a sparkling Lugana.
