Celery risotto with gorgonzola

Name: celery risotto with gorgonzola
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bush celery; 50 g butter; 2 shallots shredded; 300 g risotto rice; bottle dry white wine a 0.25 liter; 750 ml hot vegetable stock of 1 tablet; 1 piece Gorgonzola 48 (cheese, 200 g), in cubes

A tasty Italian recipe. The main course contains the following ingredients: celery, butter, shallots (chopped), risotto rice, dry white wine (a 0.25 liter), hot vegetable stock (of 1 tablet), Gorgonzola (48 (cheese, 200 g) and diced).

Ingredients

Directions

Slice the leaves of the celery and keep separate. Peel the stems with a peeler and cut into pieces.
Heat 25 g butter in a pan and fry the shallots for 2 min. Add the celery and cook for 2 min. Add the risotto rice and cook for 2 minutes until the grains are translucent. Add the wine and stir until it is absorbed by the rice. Add a dash of hot stock and stir until it is absorbed. Repeat until the rice is al dente. This takes 15-20 min.
Remove the pan from the heat and stir in the rest of the butter. Scoop the cheese through and season with salt and pepper. Divide the risotto over 4 plates and sprinkle with the celery leaves.