Gorgonzola Risotto

Gorgonzola risotto is a classic Italian dish, creamy and flavorful. Here’s how to prepare it:

Ingredients

• 320 g of risotto rice (like Carnaroli or Arborio)
• 150 g of sweet gorgonzola
• About 1 liter of hot vegetable broth
• 1 small onion
• ½ glass of white wine
• 30 g of butter
• Grated parmesan cheese to taste
• Extra virgin olive oil
• Salt

Preparation

1. Start by finely chopping the onion and sautéing it with a bit of extra virgin olive oil in a large pan or pot. Make sure to cook on low heat to avoid burning it.
2. Add the rice and let it toast slightly until the grains become translucent. Then deglaze with the white wine and let the alcohol evaporate on high heat.
3. Continue cooking by adding hot vegetable broth, a ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next ladleful. Stir occasionally to prevent the rice from sticking.
4. Halfway through cooking, start adding the gorgonzola in pieces to allow it to melt evenly into the risotto.
5. Continue cooking until the rice is al dente and the risotto has reached a creamy consistency, then remove from heat.
6. Stir the risotto with butter and grated parmesan cheese, mixing well to blend all the ingredients.
7. Let the risotto rest covered for a couple of minutes before serving.

Fun Facts

Gorgonzola risotto can be enriched with the addition of chopped walnuts for a crunchy touch, or diced pears for a sweet contrast that pairs well with the savory taste of gorgonzola.

I recommend pairing this dish with a fresh white wine, like a Franciacorta or an Oltrepò Pavese. Enjoy your meal!