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Il risotto rapa rossa, baccalà e gocce di gorgonzola nasce nel 2010 da una mia idea per creare un piatto che sia visivamente natalizio (con il rosso della rapa) e che abbia però una connotazione veneta/lombarda, essendo stato creato quando ancora lavoravo al nord Italia e mi dividevo tra la sponda lombarda del Garda e Padova. E’ un primo piatto semplice e che, seguendo i passaggi, si può fare tranquillamente a casa nel giro di un’ora, cottura del riso compresa. abbiamo la dolcezza della rapa rossa, la sapidità del baccalà e il piccantino del gorgonzola oltre che la fragranza della maggiorana. Il riso, in questo caso, va mantecato esclusivamente con un ottimo olio extravergine di oliva. e buon appetito!!
Informazioni sul piatto
esecuzione ricetta: facile
tempo di preparazione: 35 minuti
tempo di cottura: 25 minuti
calorie per porzione:
porzioni: 4 porzioni
Preparare un brodo vegetale e tenerlo in caldo, tagliare il baccalà a cubetti e metterlo da parte, tagliare la rapa rossa a cubetti e metterla a rosolare in una padella con due cucchiai di olio evo e il cucchiaino di maggiorana, farla rosolare per circa 5 minuti e poi frullarla con il mixer a immersione, tostare il riso nella pentola e poi iniziare la cottura con il brodo vegetale, dopo circa 5 minuti unire il baccalà precedentemente tagliato e poi, dopo altri due minuti, aggiungere la rapa frullata. Mentre il riso continua la sua cottura, mettere in un pentolino il gorgonzola insieme al latte e farlo sciogliere a fuoco dolce.
A due minuti dal termine cottura, togliere la pentola dal fuoco e iniziare a mantecare: aggiungere quindi il restante olio, sale e pepe bianco macinato al momento, “massaggiare” il riso con la parte convessa del mestolo con movimenti circolari e profondi per poi mettere il coperchio e fare riposare il risotto per un minuto. Coperto il nostro guanciale comprensivo del suo grasso sciolto, aggiungere il burro, il parmigiano, sale e pepe a piacere. “massaggiare” il riso con la parte convessa del mestolo con movimenti circolari e profondi.
Impiattare e aggiungere sopra il nostro risotto alcune gocce di gorgonzola.
Servire caldo.
