Rice with heart stuffed with cream of Gorgonzola dop

Cooking: 16minuti Difficulty: Medium Servings: 6 cups Cost:
- 250gr Rice
- 200g gorgonzola
- 100g of milk + some
- 80g butter + some
 - 4 tablespoons grated parmesan
- Salt
- Pepper
- Sausage
- White wine
- Onion
- Parsley
Put in a pan 400g of water, 50g of milk, 50g of butter and bring to a boil. Now add the rice and cook for 8 minutes, stirring occasionally.
When the rice is cooked, turn off the heat and stir in the grits. Apart melt the butter in a pan, let us in for a minute to dry the onion and finely cut parsley, then add the sausage casing and crumbled private. Brown it and add the wine, making it evaporate, then add salt and pepper.
At this point take the muffin molds aluminum and fill half with rice prepared earlier. Add a teaspoon of sausage, then cover with the rice and mashed well.
Bake at 180 degrees for 8 minutes.
Meanwhile in a small saucepan melt the gorgonzola cutting it into pieces, with milk for the sauce.
Serve as follows: put the rice upside down, do pour the gorgonzola cream above. To decorate a piece of sausage, a parsley leaf and serve hot.