Risotto with Gorgonzola Dolce
and Rosemary in a Crunchy Wafer

In a saucepan, melt the butter, add the minced rosemary and gently sauté the finely chopped shallot.
Add the rice, let it toast for a few minutes and then simmer it with very hot stock.
Let the rice cook, adding stock whenever the last addition has evaporated.
After about 10 minutes, cut 100 g of Gorgonzola Dolce into cubes, add it to the risotto and finish cooking.
Prepare the wafer by melting 50 g of Gorgonzola in a crepes pan on a low heat.
When the wafer looks dry enough, gently remove it from the pan and use it to line the walls of an upside down bowl.
Once the wafer is cold, carefully detach it from the bowl, place it on a serving dish and fill it with the risotto.
Decorate with a sprig of rosemary.