Peach and gorgonzola risotto

Serves 2 full dinners or 4 appetizers

 2 large peaches or 3 small ones

·        Cut in half then slices and sear on high heat with a Tbsp of butter until golden brown. Deglace with a rieseling wine or any other that is on the sweet side. Puree half of peaches and set aside, you will need these peaches to finish your risotto.

 Chicken stock

·        Bring chicken stock to a boil and set aside

 Basic risotto:

1 cup of Arborio rice
1 Shallots minced
1 Tbsp Butter
½ cup of Riesling wine

To finish:

Sautéed peaches
Peach puree
¼ Stick of butter (cut in small cubes)
2 Tbsp of parmesan cheese
1 Dash of extra virgin olive oil

1 Tbsp of cut chives or chopped parsley

1 to 2 Oz of Gorgonzola cheese (the amount depends on how much you like the cheese, it can be substituted with blue cheese)

Prosciutto

This is one of those dishes where using your judgment and paying attention to consistencies is more critical than following the recipe step by step.

 For the basic risotto:

1. In a sautéing pan heat the butter and add the shallots, slowly “sweat” for about 2 minutes. When the shallots are translucent, add the rice, season with salt and pepper and turn up the heat to medium high to slightly toast the rice.

2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the shallots and the butter. Add the white wine and keep stirring. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

3. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt (you should add as much stock as needed to just barely cover the rice).  Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice as you go along for salt and doneness. Carry on adding stock until the rice is soft but with a bite. Then add the peach puree and the sliced peaches (previously cooked).

4. Remove from the heat and add the butter and Parmesan cheese, stir to create an emulsion..

5. Add extra virgin olive oil,  chives and gorgonzola (it should be spread out thru the rice in small bits), lightly stir or fold the risotto and serve.

 The finished risotto should be creamy, al dente and almost runny or oozy.  Check for consistency and add stock if is too dry.

Place the slices of prosciutto on top and serve.

Il risotto e pronto! Eat as soon as possible while the risotto retains its perfect texture.

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