Tomato risotto with spicy gorgonzola drops
In the meantime, bring to boil about 60 ml of water in which you will melt the concentrated tomato paste and the sieved tomatoes. Once the rice looks shiny and polished, start to pour in the "tomato stock" gradually and cook it.
When the rice is half cooked, begin to melt the gorgonzola in a bain-marie. Adjust with salt and pepper and finish the cooking. Turn off the flame: at this point, add the butter and the melted gorgonzola cheese to the rice and mix gently until it turns creamy. Let it rest for 2 min. and finally serve the risotto decorating with a few drops of gorgonzola.
60 g of butter
200 g of spicy gorgonzola cheese
30 g of concentrated tomato paste “L’essenziale” Petti
500 g of extra fine sieved tomatoes “Il delicato” Petti