Ingredients
- 200 gr Sweet Gorgonzola
- 320 gr Black ‘Venere’ Rice
- 100gr Ricotta (buffalo or cow according to taste)
- 1 glass of Milk
- 1 small packet of Saffron
- Salt
Preparation of the recipe
1
Cook black ‘venere’ rice in boiling salted water for 32 minutes then drain.
2
Meanwhile, melt the gorgonzola together with milk and ricotta then add the saffron and blend to obtain a smooth and yellow sauce.
3
To serve, pour the saffron sauce on a dish and then lay the rice (use a ring mold if you want a real chef effect).
