The gorgonzola and bacon risotto is a creamy and tasty first course, perfect for both everyday lunch and special occasions, such as a dinner with friends or the Christmas menu. The combination of sweet, soft, and enveloping gorgonzola with crispy bacon – sweet or smoked, depending on your taste – creates a balanced and irresistible risotto that captivates at the first bite.
One of its strengths is its simplicity: this creamy butter-free risotto is creamed directly with gorgonzola and a sprinkle of Parmigiano Reggiano, achieving a velvety and creamy texture. The preparation is within everyone’s reach: start by browning the onion with the bacon, toast the rice, and cook it gradually adding hot vegetable broth. Just a couple of minutes for the final creaming to transform a few ingredients into a satisfying and fragrant dish.
Easy, quick, and irresistible, the gorgonzola and bacon risotto is the ideal choice when you want to bring a creamy first course to the table that combines comfort and character. Serve it hot and be ready for seconds!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 536.33 (Kcal)
- Carbohydrates 65.33 (g) of which sugars 0.89 (g)
- Proteins 17.38 (g)
- Fat 22.24 (g) of which saturated 8.67 (g)of which unsaturated 7.52 (g)
- Fibers 1.17 (g)
- Sodium 668.20 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gorgonzola and Bacon Risotto
If you are celiac, remember to check that the bacon is labeled “gluten-free”.
- 1.5 cups Carnaroli rice
- 3.5 oz bacon (sliced thin)
- 2.8 oz gorgonzola (sweet)
- 1/4 onion
- 2 tablespoons Parmigiano Reggiano DOP (grated)
- to taste vegetable broth
- 3 tablespoons extra virgin olive oil
- 1 pinch salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan non-stick
- 1 Small Pot
How to Make a Creamy Gorgonzola and Bacon Risotto Without Butter
To make the gorgonzola and bacon risotto, start by finely chopping the onion (1); set it aside. Thinly slice the bacon. In a non-stick pan add the oil and heat it well, then add the bacon (2) and let it brown for a few seconds.
Then add the chopped onion (3) and let it soften on low heat (4). Be careful not to burn it. Keep a small pot with some vegetable broth always at a gentle simmer on the burner.
Add the rice (5), lightly salt it, and let it toast for a couple of minutes. Then deglaze with a ladle or two of boiling vegetable broth (6).
Cook the risotto this way for 15-16 minutes, stirring often (7) and adding more boiling vegetable broth when the previous has been absorbed. When the rice is cooked but still al dente, taste it and adjust the salt. Then add the gorgonzola in cubes (8).
Immediately turn off the heat and stir to melt it. Then add the parmesan (9) and continue creaming, always with the heat off, for about a minute (10), until the cheeses are well combined with the risotto.
Serve the gorgonzola and bacon risotto immediately.
Storage
If there’s any leftover, you can store it in the refrigerator for a couple of days and then give it new life by making crispy rice or supplì.
Tips and Variations
If you prefer to use spicy gorgonzola instead of sweet, I suggest slightly reducing the amount (use 1.8-2.1 oz) and add a knob of butter during creaming.
