Gorgonzola Risotto is a creamy, flavorful first course that is also easy to prepare. For me, it is a go-to recipe when I don’t know what to cook because I turn to risotto, and with this, I make everyone happy.
I admit to being a bit envious of those who eat just a first or second course, I’m not so lucky. I’m dealing with a growing boy who is always hungry and wants both first and second courses… For this reason, I often have to be creative and prepare quick and economical meals, especially since prices have recently skyrocketed.
We love risottos, and this is one of the family’s favorites!
In the kitchen, let your imagination run wild because it’s essential, and if you have no ideas, follow me, I’ll give you tips!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Affordable
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 cups Carnaroli rice
- vegetable broth
- 3.5 oz gorgonzola
- to taste salt
How to prepare Gorgonzola Risotto
Place a pan on the stove, and when it’s hot, pour in the rice without adding any condiments. Toast it while stirring for a couple of minutes, then add some broth.
Stir occasionally and continue adding broth as it dries out until the rice is cooked. Once cooked, turn off the heat and add the gorgonzola cut into pieces. Stir vigorously to melt and combine it, taste the rice, and if necessary, adjust the salt. Divide into plates and serve immediately.
