blue flower pea powder or other colors/flavors like broccoli powder, spinach, etc.
apple cider vinegar (optional)
for the Gorgonzola fondue
150 ml of fresh cream
150 g of gorgonzola (or a mix with parmesan)
1 scant teaspoon of potato starch
fresh or dried edible flowers for decoration
wooden sticks for ice cream and silicone molds
PROCEDURE
Prepare a risotto by toasting the rice dry. When the grains are hot and translucent, add the white wine and wait for it to evaporate.
Meanwhile, heat the vegetable stock and add it a ladle at a time to cook the risotto.
Adjust the seasoning and stir in the butter and very cold gorgonzola and the grated parmesan.
Let it cool and add the lightly beaten eggs.
If you want to prepare sticks of various colours you will have to divide the risotto into different bowls (three for me) and add the flavour/colour variant to each one.
Aside from saffron, if you make other colors you can add half a teaspoon of apple cider vinegar to keep the color while cooking.
Distribute the risotto in the molds, level and insert the toothpick. Bake at 170 ° for about 15 minutes.
Remove from the oven and let cool before unmolding.
Prepare the Gorgonzola fondue by pouring the cream into a saucepan with a thick bottom, adding the starch and the Gorgonzola in pieces and mixing until the mixture is smooth and homogeneous.
Serve the risotto on a stick after having 'sunk' it into the fondue or distribute it only on the surface and if you like decorate with flowers or petals.
