Antonino Cannavacciuolo's “gorgonzola and walnut” risotto: the 3 Michelin star recipe | Chef Recipes
Creamy and mouthwatering, this winter first revisited by Antonino Cannavacciuolo is perfect for stocking up on energy on cold days. Here is the author's recipe.
Keywords
- Recipe
- Antonino
- Star
- Cold
- Days
- Energy
- Creamy
- Winter
- Perfect
- Risotto
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at reportergourmet.com.
Ingredients
- 320 g of carnaroli rice
- 8 cabbage leaves
- 8 walnuts
- 80 g grated Parmigiano Reggiano cheese
- 60 g of sweet Gorgonzola cheese
- 30 ml white wine
- 40 g butter
- 800 ml chicken stock
- salt to taste
- pepper to taste
- powdered sugar to taste
- chervil to taste
- 50 ml extra-virgin olive oil
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