Tuesday, August 12, 2008

Gorgoncoli Risotto

You guessed correctly - we had Gorgonzola and broccoli to consume before they expire. For some reason it's recommended to finish up the cheese within five days from opening the package. As if there's a risk it would get any greener... Anyway, I thought a risotto made with sticky rice would be a simple and quick dish to prepare, and it could use the single crown of broccoli left from the night before.

  • In a medium sized pan, saute the broccoli in a couple of tablespoons of cooking wine until it's soft but still crunchy (about 3-5 minutes).
  • Mix one teaspoon of cornstarch in one cup of milk and add to the broccoli.
  • Add the chopped cheese to the pan and mix until it's all melted and you get a nice, thick, fragrant sauce.
  • Add the rice, mix and serve.
An easy way to cook sticky rice:
  • Soak 1 cup of sticky rice in 1 cup of water for ten minutes or more in a bowl.
  • Microwave covered for 3 minutes.
  • Stir and add a little more water if necessary (for risotto you can add half a cup without any fear).
  • Microwave covered for another 3 minutes.
  • It should be ready by now, but if it's not, stir again and microwave 1-2 minutes more.
On the side we had some fresh mozzarella, tomato and basil salad. Together it made for a very cheesy dinner!

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