Risotto with Gorgonzola and speck, an easy-to-prepare first course that is very creamy and flavorful. I’m a risotto fanatic, I love them so much!
When I need to prepare dinner quickly, rice is a safe bet because everyone likes it. After Baked Pasta with Speck and Gorgonzola, here’s the same combination in a risotto that works really well.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups Carnaroli rice
- 3.5 oz diced speck
- 3.5 oz Gorgonzola
- vegetable broth
- salt
How to Prepare Risotto with Gorgonzola and Speck
Heat a pan on the stove and, when it’s hot, toast the rice for a couple of minutes, then add a bit of broth. Keep adding the broth as it dries up, stirring occasionally, until the rice is cooked.
Once cooked, turn off the heat and add the speck cubes and the Gorgonzola cut into pieces. Stir well to melt the cheese and blend the risotto. Taste it and, if necessary, adjust the salt.
Divide the risotto with Gorgonzola and speck onto plates and serve immediately.
FAQ (Questions and Answers)
What is the best rice for making risotto?
For an excellent risotto, you need a rice that holds its shape well during cooking and absorbs the flavors well: the best varieties are Carnaroli, Roma, Vialone Nano, and Arborio.
What cheese can I use instead of Gorgonzola?
If you don’t like Gorgonzola, you can replace it with Taleggio or Fontina Valdostana.
