Risoto de Gorgonzola com Damascos e Maçã Verde

Mas os ogrinhos não se contentam. Até aí nenhuma novidade. Para acompanhar uma pernoca de galinha caipira assada com especiarias o que poderia sair?

A Não Sou Chef convidada Manuele Tres aprontou mais uma.

Um risoto cheio de sabores. Gorgonzola, damasco, maçã verde. Vale a experiência.

Aproveita a receita e curte o novo som do Artic Monkeys!

Do I Wanna Know?


Você vai precisar de:
cebola – 1 grande picada
4 dentes de alho picados
azeite – 3 colheres
vinho branco – 1 taça
arroz arbório ou cateto – 1 xícara
caldo de legumes – 3 xícaras
manteiga – 4 colheres
parmesão ralado – 200g
maçã verde – 1 picada em cubos
gorgonzola – 150g
damasco – 150g
creme de leite – 300g
sal a gosto
pimenta-do-reino branca moída(s) a gosto


Como fazer a arte
1. Em uma panela, refogue a cebola e o alho picado no azeite.
2. Quando estiver transparente acrescente o arroz arbóreo e refogue, para que os grãos ficar envoltos na gordura.
3. Acrescente a taça do vinho branco e refogue mais um pouco.
4. Despeje aos poucos o caldo de legumes mexendo sem parar para o arroz criar o “creme”.
5. Abaixe o fogo e deixe cozinhar em panela sem tampa sempre mexendo.
6. Quando estiver quase seco, acrescentar mais caldo restante. Quando finalmente estiver ao dente reserve pare o cozimento e reserve.
7. Em uma frigideria refogue os damascos picados em cubo com um pouco de alho e cebola.
8Coloque um pouco de vinho sal e pimenta do reino e reserve.
9. Finalizando amasse o gorgonzola misturado com um pouco de creme de leite e reserve.
10. Volte o arrroz no fogo coloque um pouco mais de caldo acrescente o damasco refogado, a maçã verde picada em cubos, e o gorgonzola.
11.Coloque o restante do creme de leite, parmesão ralado e mais 2 colheres de manteiga para finalizar.


A coxinha de frango é só pra manter o ogro do prato delicado! Bom proveito!

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