Rizottó gorgonzola sajttal és dióval // Risotto with gorgonzola cheese & nuts

Rizottó gorgonzolával & dióval

Ma este egy érdekes ízpárosításra esett a választásom - ami csak elsőként hangozhat furcsának: gorgonzola sajtos, diós rizottó.
Ugyanakkor, ha előhívod éttermi emlékeidet vagy egy jó kis borkóstolást - a sajt és a dió megszokott párosítás.

Egy- két szó a gorgonzoláról (aki nem kóstolta volna még): belsőpenészes sajtfajta, ami csak leírva hangzik rosszul - én inkább karakteres ízűnek írnám le. Származási helyét tekintve természetesen egy olasz remekműről beszélünk, azon belül is Gorgonzola faluról kapta a nevét, ami szülővárosom, Milánó szomszédsága (mára már eggyé vált a kettő). A gorgonzola, érlelési idejétől függően keményebb vagy puhább - én a híres (illetve hírhedt, az előző bejegyzésem óta)  Lehel piacon egy puhább és krémesebb állagút kaptam, ami tökéletesen elolvad a lágy rizottó ölelésében.
A származási helyéből kiindulva leginkább északon népszerű ez a fajta rizottó - kíváncsi lennék, elnyeri-e a tetszésetek?

Jó étvágyat mindenkinek
Marco

Tonight I chose an interesting taste combination - which sounds strange only at first hearing: gorgonzola cheese risotto with nuts.
Nevertheless, if you recall your nice restaurant memories or wine-tasting experience - the cheese combined with nuts is more than usual.

A few words about gorgonzola (for those who haven't tried it yet): it is a veined Italian blue cheese which sounds weird only in this written form, I would rather call it characteristic taste. As of origin, of course it is an Italian masterpiece, from Gorgonzola which is a little village next to my hometown, Milano (by today the merged together). The gorgonzola can be harder or more creamy, depending on the aging process - I chose a softer which I bought on the famous (or rather infamous, since my last blog post) Lehel market and it melts perfectly in the gender caress of risotto.
Due to its origin, it is popular mainly in the north - I would be curious to see whether you like it or not?

Buon appetito a tutti!
Marco

Risotto salsiccia e saffron

risotto salsiccia e saffron

Dear guests,as I wrote earlier on Facebook this evening, I prepared another variation for risotto.

This contains some meat (huhhh, finally something meaningful, right? no man can live without meat as we say in Italy), a beautiful sausage-type called salsiccia in Italian and guess what? I was able to find it on Lehel market!

I added saffron (actually this is a new type which I bought  - you would never guess... - in Turkey, in Istanbul) which provides a beautiful golden-yellow colour to the rice pieces.

Nothing else is left - please, take a seat, legs under the table, pick up your fork and start this marvellous trip on your plate which will take you to the golden fields of Toscana or if you wish to imagine the azzurro blue waves of Sicily - all Italians love this plate, no matter where you go!

I am sure if you take one bite, the next and the next will follow until you must face the empty plate but your stomach will be grateful for the kind treatment.

Have a good evening and take a nice relax!

Ciao a tutti & buon appetito!
Marco

Risotto zucchini e zafferano

risotto zucchini e zafferano

It was very difficult to choose which type of first plate to publish here on my blog.

Lets clarify what is first plate?! In Italy we start the meal with appetizer,followed by first plates like: rice,pasta,lasagne,ravioli,and what else? We have tons of first plates and it is impossible to list all of them.

What I chose is a risotto with zucchini and saffron,with great taste! Rice is important for our body and nutrition,it contains a lot of important principal health ingredient which makes Italian cooking famous in the world.

Come and eat it with your eyes - enjoy the meal!

Ciao a tutti!
Marco