Risotto of watermelon and Russiola creamed with Gorgonzola cheese


1 Dolce Passione watermelon
300g Vialone nano (medium-grain) rice
60 ml extra virgin olive oil
50 g butter
50 g Grana Padano cheese
50 g Gorgonzola
1 glass Russiola wine
Salt and pepper to taste



Prepare a vegetable broth with the celery, carrots and half an onion.
Chop the remaining half onion, brown it in a saucepan with the extra virgin olive oil, add the rice to the pan and toast it. Add the Russiola wine and cook until reduced then start adding the broth. Clean and cut the watermelon into small cubes and add about 200 g to the rice halfway through cooking. Add broth gradually until the rice is cooked and once finished stir in the butter, grana cheese, gorgonzola, and more diced watermelon.

Recipe by Chef Mauro Spadoni

Consorzio Dolce Passione
via Albert Einstein, 18
35048 - Stanghella, Padova
tel. 0425 958750
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