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1
Let the vegetable broth and let warm over low heat, it is important that throughout the process of cooking the risotto broth is hot.
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2
In a saucepan with a thick bottom, add the 2 tablespoons extra virgin olive oil and half the butter Paganini:
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3
Add the garlic, fry a little bit and put the onion:
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4
Let the onion is transparent, add the Arborio rice Paganini:
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5
Saute for 3 minutes:
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6
add the wine:
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7
(In my case was vegetable broth)
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8
Let it evaporate completely and when you start to dry as pictured, begin to add the vegetable broth shell shell.
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9
Note that only go back to add more stock when it begins to dry:
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10
On average you'll use about 5 ladles of broth, do the test in the fourth shell, rice must be slightly firm in the center, the consistency of the risotto is this photo:
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11
Let's finish, add the chopped apricots and the remaining butter and stir vigorously:
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12
Add the gorgonzola, stir until almost completely apart:
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13
Add the Parmesan:
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14
Sprinkle the dish with parsley, arrange the risotto and drizzle with a generous wire extra virgin olive oil Paganini, and serve.
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15
Every time I make this risotto is a success, I hope you do and tell me what you think.
