The riz rouge is an elongated brown rice from the grain,
it is chatacteristic its particular aroma and crispiness.
I made it with a gorgonzola sauce and chopped sun-dried tomatoes and
hazelnuts that
have helped to give depth to the dish.

And now … LIGHT THE FIRES!

INGREDIENTS:

- 380g of riz rouge

-70g Gorgonzola mascarpone

-2 Thimbleful of milk

- 2 tablespoons of cream

- A handful of sun-dried tomatoes

- Chopped hazelnuts taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

First boil the rice in salted water,
put less salt than usual because the gorgonzola and tomatoes are already quite tasty.
While the rice is cooking, prepare the sauce with gorgonzola:
Put in blender cheese, cream and a thimbleful of milk, blend.
Once the rice is cooked,
drain and season it with the sauce,
add chopped sun-dried tomatoes and chopped hazelnuts.

Et voila … a plate of character!