Saturday, October 3, 2009

Gorgonzola Grouper with Gorgonzola Risotto

Gorgonzola Grouper with Gorgonzola Risotto
1 7-oz. black grouper filet
Salt and pepper, to taste
2 prawns (optional)
Double handful of fresh spinach
Garlic, to taste
Onion, sliced, to taste
Roasted tomato and garlic broth
Side Dish: Risotto made with gorgonzola
1. Season grouper with salt and pepper and grill until done. You can also put on baking sheet in tin foil and bake until flaky. Bake at 350 for about 20 minutes or so.
2. While grouper is cooking, sauté prawns with spinach, garlic, roasted tomato, and onion. If you substitute the prawns you can just cook the broth, garlic, onion, and spinach
3. Plate grouper, prawns and spinach and serve with roasted tomato, and garlic broth. Serve on the side with  gorgonzola risotto. 

Gorgonzola Risotto


10 oz Risotto Rice
9 oz Gorgonzola Cheese (chopped)
4 green onions (chopped)
1/4 cup butter
4 cups vegetable stock
5 oz White wine (dry)
Salt/ Pepper


In a very large saucepan, melt the butter then add the green onion. Sprinkle a pinch of salt in, and sauté for about 5 minutes. While this is happening, heat the stock in a saucepan to a rolling simmer.

Add the rice to the butter and onion and stir to coat the grains of rice. Sauté a bit, then turn up the heat and pour the wine in.

Let it bubble a bit, stirring all the while, then begin to add the stock a ladleful at a time, stirring after each addition until the stock you just added has been taken up by the rice. Continue like this until all the stock is in. Half way through, stir in the cheese, then continue with the stock. Cook the rice until it is tender to the bite.

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