Gorgonzola Risotto | The Foodie Pilgrim

By John, 21 June, 2020

Region

Description

Gorgonzola Risotto This piquant Lombard classic is best used as a side dish. The creamy-smooth risotto packs a pungent punch of Gorgonzola deliciousness, a little of which goes a long way.

This is a good side dish for a strongly flavored main course of beef or turkey, and with vegetable sides that will hold their own.

If you want to serve this as a bigger part of the meal, then you may want something sweet to balance it; I think sliced pear or apple would go very well with this.

Yield

8 Servings

Preparation time

30 minutes

Ingredients

1 1⁄2 c arborio rice

5 c Vegetable Stock

4 T Unsalted Butter

4 finely chopped

1 c Dry White Wine

9 oz Gorgonzola piccante (crumbled)

1 t Black Pepper (freshly ground)

1 small bunch of parsley (chopped)

Instructions

Heat the stock to a simmer.
Saute the shallot in the butter until soft and translucent.
Add the rice and stir well, to coat all the grains with the seasoned butter, and saute for about 5 minutes.
Turn the heat up and add the wine. Stir it in and cook until it has boiled off or been absorbed.
Add enough stock to just cover the rice, and stir constantly until it is absorbed to below the surface of the rice.
Add another cup of stock, and another, one by one, waiting to add one until the one before it has cooked down below to level of the rice. The rice will become increasingly creamy.
When you have about 2 cups of stock left, stir in the cheese and the fresh black pepper, and continue with the stock.
When all of the stock has been absorbed, dress the risotto with chopped fresh parsley and serve hot in small servings.

Notes

This recipe calls for no salt because the gorgonzola is probably salty enough; feel free to add salt if you think you need it, but wait until the end and taste the risotto first.

Source

Classic Food of Northern Italy