Onion and Gorgonzola Risotto

17/11/2023

Onion and gorgonzola risotto is a creamy and enveloping dish, which combines the sweetness of caramelized onions with the strong personality of gorgonzola. Let’s see together how to prepare it.

Ingredients

320 g of risotto rice (such as Arborio or Carnaroli)
1 large onion (white or red for a sweeter taste)
150 g of gorgonzola cheese
1 liter of vegetable broth (or meat broth, according to preference)
1 glass of dry white wine
40 g of butter
Extra virgin olive oil
Salt
Black pepper (optional)
Grated Parmesan cheese (optional, for creaming)

Preparation

Start by preparing the broth and keep it warm over low heat. In a separate pot, melt half of the butter and a drizzle of olive oil, and sauté the finely chopped onion until it becomes translucent and sweet. If you desire a richer flavor, you can lightly caramelize the onion by cooking it a bit longer.
Add the rice to the pot with the onion and toast it for a couple of minutes until the grains become slightly translucent.
Deglaze with the glass of white wine and let the alcohol evaporate on high heat.
Continue cooking the risotto by adding a ladle of hot broth at a time, stirring frequently, and waiting for the broth to be absorbed by the rice before adding the next ladle.
When the rice is almost al dente (about 15 minutes), add the diced gorgonzola, stirring to melt and blend well.
Once the rice is cooked to al dente and the gorgonzola is nicely creamy, remove from the heat and cream the risotto with the remaining butter and, if you wish, a handful of Parmesan.
Season with salt and pepper and let the risotto rest covered for a minute before serving.

Curiosity

Onion and gorgonzola risotto is a dish that lends itself to various reinterpretations. If you love strong flavors, you can opt for a spicy gorgonzola, while if you prefer something milder, choose a sweet version of the cheese. This risotto pairs very well with a glass of still and aromatic white wine, like a good Gavi di Gavi or a Chardonnay.