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
2 clove garlic
a little chopped chives for garnish
salt and pepper
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