I confess that while I’m writing this recipe, it’s the middle of August…!
I realize that making Gorgonzola and Walnut Risotto in the height of summer might seem a bit crazy, but it’s one of those dishes that I love so much that I cook it whenever I can, and since it was raining and gloomy today, I found an excuse!
I am a lover of Gorgonzola, I adore its creaminess and the slightly spicy and sweet taste at the same time, and the combination with walnuts is definitely a winner.
Gorgonzola and Walnut Risotto is an easy, quick, and flavorful first course that allows you to bring a delicious dish to the table with very little effort.
A creamy and tasty risotto perfect for lovers, like me, of Gorgonzola, who can enjoy it either in the basic version (without walnuts) or by adding ingredients like pears, radicchio, and of course, walnuts!
To best prepare Gorgonzola and Walnut Risotto, I recommend using Carnaroli rice, excellent for this type of recipe as it is rich in starch and holds cooking well. If possible, use homemade vegetable broth and add the Gorgonzola only at the end of cooking, just before creaming the risotto with butter and Parmesan cheese.
By following these few simple tips, you will get a creamy risotto with an intense flavor where the taste of Gorgonzola will be maximized. Depending on your taste, choose sweet, creamy, and slightly pungent Gorgonzola or spicy Gorgonzola, with a more intense flavor and more compact consistency.
If you love risottos, you can’t miss these recipes either.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 562.45 (Kcal)
- Carbohydrates 74.16 (g) of which sugars 2.38 (g)
- Proteins 16.97 (g)
- Fat 19.02 (g) of which saturated 11.11 (g)of which unsaturated 7.75 (g)
- Fibers 1.45 (g)
- Sodium 1,015.38 (mg)
Indicative values for a portion of 150 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
- 1.75 cups Carnaroli rice
- 1 shallot
- vegetable broth (1 quart)
- 0.42 cup dry white wine
- 1.41 tbsp butter
- 0.21 cup grated Parmesan cheese
- 5.29 oz Gorgonzola cheese
- chopped walnuts (optional)
Tools
- Saucepan
Steps
Clean the shallot, chop it finely, then let it soften gently in a saucepan where you have melted the butter.
Once well softened, add the rice and toast it for about 2 minutes, until it starts to become transparent. Deglaze with the white wine.
Start adding the broth, beginning with one ladle, and proceed with cooking the risotto. Add more ladles of broth whenever you see the previous one has been absorbed.
When the risotto is almost done cooking, stir in butter and Parmesan cheese. Turn off the heat, add the Gorgonzola in pieces, and stir vigorously to allow it to melt.
Plate and serve immediately, garnishing the dish with chopped walnuts as desired.
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NOTES
GORGONZOLA If you prefer a stronger flavor, you can use spicy Gorgonzola, but remember to reduce the amount and use about 3.5 oz!
RICE A good rice for risottos must hold cooking well, have large and consistent grains that help the creaming. The best types of rice for risottos are Carnaroli, Roma, Arborio, and Vialone Nano. Depending on the main ingredient you add to the risotto, the choice of rice will follow. In general, for vegetable risottos, Vialone Nano is recommended as it cooks quickly and has round, medium-sized grains. Carnaroli is a versatile rice suitable for all recipes, so if in doubt, use this. Arborio is more challenging to cook as it overcooks easily, so if you’re new to risotto cooking, I wouldn’t recommend it. Finally, Baldo and Roma rice guarantee good creaminess, cook quickly, but you have to be careful as they overcook easily. The choice is yours!
VARIATIONS You can use this basic recipe to add zucchini, radicchio rosso, trevigiana, or diced speck or pancetta during cooking.
