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Gorgonzola Risotto with smoked halibut and pink peppercorns

Gorgonzola Risotto with smoked halibut and pink peppercorns

What you need:

  • 400 g risotto rice

  • 200 g of smoked halibut cut in slices

  • 1 l of vegetable stock

  • 0.4 l white wine

  • 1 tbsp. pink peppercorns

  • 50 g of butter

  • 50 g of Gorgonzola cheese

  • 50 g of Parmesan cheese

  • olive oil

  • 1 onion

  • 2 clove garlic

  • a little chopped chives for garnish

  • salt and pepper

 

Method:

  • Finely chop the onion and garlic cloves

  • Saute the onions, and garlic in a little olive oil in a large wok pan.

  • Add the rice

  • Add the pink peppercorns

  • Add the white wine when the rice gets slightly transparrent

  • Add stock, little by little. Stir constantly in the pan until the mixture has the desired texture and rice is tender.

  • Season with salt and pepper.

  • Add the butter and both cheese, stir carefully.

  • If the risotto feels not to have the right texture to actually able to “flatten” out on the plates, add a little more butter.

  • Serve on large warm plates with a few slices of Halibut in the middle and drizzle with chopped chives

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