- 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
Cook black ‘venere’ rice in boiling salted water for 32 minutes then drain.
Meanwhile, melt the gorgonzola together with milk and ricotta then add the saffron and blend to obtain a smooth and yellow sauce.
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).