CREAMY CARROT RISOTTO with GORGONZOLA
The RISOTTO with CARROTS and GORGONZOLA is a recipe characterized by a delicious combination of flavors in which the sweetness of the carrots meets the more intense notes of this intensely flavored cheese, harmonizing perfectly.
A perfect union to bring to the table with few and simple ingredients an original and tasty first course suitable for both a family lunch and a special dinner.
The recipe for preparing the Creamy Carrot and Gorgonzola Risotto is not at all complicated. Just pay a little attention to toasting the rice (dry, of course) and its deglazing with dry white wine until all the alcohol evaporates.
Then, by gradually adding the broth until the rice is cooked, you will see how it transforms into a creamy and enveloping dish with an extra boost from the Gorgonzola cheese. For those who love this cheese, I recommend trying the version with Blue Cheese (also known as Stilton), a cheese similar to Gorgonzola with a slight blue-veined flavor, produced in Great Britain but also available in our supermarkets.
You’ll see how in just over half an hour you’ll bring to the table a simple yet original first course, suitable for a family lunch or an evening with friends, easy to prepare and a valid alternative to Pumpkin Risotto or Mushroom Risotto, with ingredients you can find all year round: Carrots and Gorgonzola.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 700.97 (Kcal)
- Carbohydrates 78.31 (g) of which sugars 7.09 (g)
- Proteins 17.65 (g)
- Fat 32.77 (g) of which saturated 20.96 (g)of which unsaturated 11.64 (g)
- Fibers 3.93 (g)
- Sodium 1,234.21 (mg)
Indicative values for a portion of 80 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
- 1 1/2 cups Carnaroli rice
- 1/2 cup dry white wine
- 1 shallot (about 50 g)
- 4 1/4 cups vegetable broth (see notes for homemade version)
- 2 1/2 cups carrots
- 2 oz butter
- 1 clove garlic
- to taste fine salt
- 3 oz gorgonzola (sweet or spicy)
- 1 1/2 oz butter
- 2/3 cup grated parmesan cheese
Tools
- Pan
- Pot
PROCEDURE
Before you start, have or prepare a good vegetable broth that will be used for cooking the risotto. Depending on the time available, you can decide to buy it ready-made in the supermarket or cook it at home (see how to make VEGETABLE BROTH in the notes at the end of the recipe).
Wash the carrots, then peel them, remove the ends, and cut them into slices. Clean the shallot and chop it finely. Place the butter in a non-stick pan to melt together with the whole crushed garlic, chopped shallot, and aromatic herbs. Let it wilt over low heat for about 10 minutes, then add the carrots and brown them for a few minutes. Season with salt and finish cooking with the lid on, adding a little broth if needed. It will take another 10 minutes or so. (They should remain slightly firm).
Place the rice in a non-stick pot without any seasoning and toast it dry, stirring continuously. After 2 minutes, add the white wine and deglaze, letting it evaporate. Continue cooking by adding the broth a little at a time. Halfway through cooking (about 8/10 minutes), add the previously cooked carrots. Bring the Carrot Risotto to cooking, always adding broth when necessary. One minute before the end of cooking, add the grated cheese and cream with the butter for 1 minute. Remove from heat, add the Gorgonzola cut into pieces, and let it rest for 2 minutes covered with the lid. Serve on individual plates and sprinkle with grated Parmesan cheese as desired.
STORAGE
The Carrot and Gorgonzola Risotto, like all risottos, should be consumed while still hot, just creamed. If you have leftovers, you can use them to make rice croquettes or arancini or sauté it in a pan with the procedure for sautéed risotto.
NOTES AND TIPS
HOW TO PREPARE VEGETABLE BROTH. Needless to say, it is much better to prepare a good vegetable broth at home instead of buying ready-made ones. It’s easy, quick, and especially more economical. You will need: 200 g of carrots, 1 small shallot, a few thyme leaves (or sage), 2 liters of water, and some salt. Procedure: Wash the carrots and peel them, then put them in a large pot together with the cleaned shallot and aromatic herbs. Add the water and bring to a boil, then let the vegetable broth cook for about 20 minutes. Adjust the salt and keep it hot for preparing the risotto.
GORGONZOLA: For this recipe, I used sweet Gorgonzola, but spicy Gorgonzola is also fine. If you love even stronger flavors, opt for Stilton (also known as Blue Cheese), a high-quality hard cheese, slightly blue-veined, produced in Great Britain. Its name Blue Cheese comes from the “blue” color of the veins and has a very intense taste and aroma that goes well with the delicacy of carrots.
GORGONZOLA CREAM: If you want to make the carrot risotto even creamier, you can prepare a Gorgonzola Cream. You will need the same amount of Gorgonzola (sweet or spicy) and an additional 40 ml of fresh liquid cream. To prepare the GORGONZOLA CREAM, simply heat the cream in a saucepan until it reaches a boil and then add the Gorgonzola cut into pieces off the heat. Stir quickly to melt it and pour the Gorgonzola Cream over the risotto on the finished plate. For a touch of crunchiness, sprinkle with chopped walnuts.
