RISOTTO al RUGGERI

–          Risotto with Gorgonzola al Ruggeri

When I looked through my recipe cards in my collection from around the world, I found one, and had feared to have lost the original recipe long time ago,  which brought back floods of very fond memories.

During our last stay in Milano a couple of years ago, Jo and I had lunch at my most favourite restaurant in that city – BICE – on Via Borgospesso 12.

Beatrice Ruggeri, simply known to everybody as ‘Bice’ was the founder of this famous Restaurant and her two sons, Remo and Roberto carried on with her vision all over the globe.

I had been to BICE’s Milano many times in my past life and was keen to go back to this place and take some photographs. But unfortunately, we had been out on a serious shopping expedition that day and therefore my camera was left behind back in our hotel.

Entering the Restaurant again after so many years was for me like stepping back in time and I was suddenly reminded of the saying “… good things seldom change …” OK, the staff had obviously changed, Signor Roberto, whom I have met at BICE Milano many times, is now settled in America, the décor – not really, the food – hardly and the clientele? What can I say – it was Fashion Week in Milan and therefore (‘like in the olden days’) it was a bit difficult not to trip over the many gorgeous looking models endless legs!!!

There are now 2 BICE Restaurants in nearby Dubai and hopefully soon we here in India will have one too.

The recipe for one of their signature dishes was given to me oh so long ago by Signor Roberto Ruggeri himself and with his permission I pass this on to you. But a word of caution – this Risotto is quite rich and very filling!!

And guess what we are having for Lunch………….right!!!

For: 6

Ingredients

2 1/1 cups short-grain rice

3 Tbsp Butter

2 Tbsp Olive Oil

5 cups of chicken stock

Salt and pepper to taste

200 ml heavy cream

6 oz Gorgonzola Cheese, cubed small

½ cup freshly grated Parmesan cheese

Some parsley, finely chopped

Method:

Take a large heavy frying pan, add ¾ of the butter, all the oil and the rice and sauté for a couple of minutes over moderate heat (avoid stirring as much as possible).

Now add chicken stock, reduce heat a bit more and simmer for app. 10-12 minutes (keep tasting – you must neither under- nor overcook your Risotto!). Shake the pan occasionally to prevent rice from sticking.

In the meantime combine cream and Gorgonzola cheese, salt and pepper in a separate pot and heat this mixture slowly until cheese has melted.

Pour sauce over the rice and simmer again for another 10 minutes or so, keep shaking  (and tasting!!) Make sure rice is very tender, but not overcooked mushy.

When done remove pan from heat and gently mix the remaining butter, which has been softened and mixed with the Parmesan cheese, into the rice mixture.

Take 2 forks to do this as not to break the rice kernels too much. Transfer to a heated serving dish, sprinkle some finely chopped parsley over this and serve immediately.

Buon appetito e grazie Signore Roberto

Ciao, Carina

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