The risotto with gorgonzola and onions is an easy and tasty vegetarian and gluten-free dish prepared with very few ingredients. If you wish to make a first course that is simple yet chic, flavorful and savory—ideal for those who do not shy away from strong tastes and suitable for vegetarians and celiacs—the risotto with gorgonzola and onions is the perfect recipe that will bring joy and vivacity to your table. In the risotto with gorgonzola and red onions, the combination of these two ingredients is a true guarantee of success; so if, like in our home, gorgonzola is one of your favorite cheeses, you absolutely must try this recipe, because ease of execution and great taste go hand in hand!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make risotto with onions and gorgonzola
- 2 cups Carnaroli rice
- 3 tbsp butter
- 2 medium onions (red and white)
- 5.3 oz gorgonzola
- 2/3 cup grated Parmesan
- 6 1/3 cups vegetable broth (hot)
Tools
- Pot
Steps
Finely chop the onion and place it in a pot, add the butter and let it soften over low heat for 15 minutes, stirring often. Separately, in a clean pan, toast the rice, then add it to the onions.
Cook by adding the boiling broth little by little until you reach the desired doneness (if you use water instead of broth, remember to adjust the salt).
Off the heat, add the gorgonzola and the Parmesan and stir vigorously until you obtain a creamy, enveloping risotto.
Plate and serve immediately.
I recommend preparing only the amount of rice you intend to consume. If you have leftovers, you can store them in the fridge and consume within 24 hours, perhaps preparing a rice cake with leftover risotto or a filled puff pastry with leftover risotto.
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