RISOTTO GORGONZOLA AND WALNUTS
I confess that as I write this recipe it’s the middle of August …!
I realize that making Gorgonzola and Walnut Risotto in the height of summer may seem a bit crazy, but it’s one of those dishes I love so much that I cook it whenever I can, and since it was raining and gloomy today I found the perfect excuse!
I’m a Gorgonzola lover: I adore its creaminess and its slightly sharp yet sweet flavor, and the pairing with walnuts is definitely a winning one.
Gorgonzola and Walnut Risotto is a first course that’s easy, quick and full of flavor, allowing you to bring a delicious dish to the table with very little effort.
A creamy, flavorful risotto perfect for Gorgonzola lovers like me, which can be enjoyed in its basic version (without walnuts) or with additions such as pears, radicchio and of course walnuts!
To make the best Gorgonzola and Walnut Risotto, I recommend using Carnaroli rice, ideal for this type of recipe because it’s rich in starch and holds its texture well. Preferably use homemade vegetable broth and add the Gorgonzola only at the end of cooking, just before finishing the risotto with butter and Parmesan.
By following these few simple tips you’ll get a creamy risotto with an intense flavor where the Gorgonzola will be highlighted to the fullest. Depending on your taste, choose sweet, creamy and slightly piquant Gorgonzola or the spicier variety with a stronger taste and firmer texture.
If you love risottos you can’t miss these other recipes.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 30 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 3/4 cups Carnaroli rice
- 1 shallot
- vegetable broth (4 1/4 cups)
- 1/3 cup dry white wine
- 1 1/3 tbsp butter
- 1 oz grated Parmesan cheese
- 5.3 oz Gorgonzola
- walnut pieces (optional)
Tools
- Saucepan
Steps
Clean the shallot, chop it finely, then sweat it over low heat in a saucepan where you have melted the butter.
When it is well softened add the rice and toast it for about 2 minutes, until it starts to become translucent. Deglaze with the white wine.
Start adding the broth beginning with one ladle and continue cooking the risotto. Add more ladles of broth each time you see the previous one has been absorbed.
When the risotto is almost cooked, finish it with butter and Parmesan. Turn off the heat, add the Gorgonzola in pieces and stir vigorously so that it melts.
Plate and serve immediately, decorating the dish as you like with chopped walnuts.
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NOTES
GORGONZOLA If you prefer a stronger flavor, you can use spicy Gorgonzola; however, remember to reduce the amount and use about 100 g (approximately 3.5 oz)!
RICE A good risotto rice must hold its texture well, with large, firm grains that help the creaming process. The best types for risottos are certainly Carnaroli, Roma, Arborio and Vialone Nano. Depending on the main ingredient you will add to the risotto, your choice of rice will vary. In general, for risottos with vegetables Vialone Nano is recommended because it cooks quickly and has round, medium-sized grains. Carnaroli is a versatile rice that works well for all recipes, so if in doubt use this one. Arborio is more difficult to cook because it overcooks easily, so if you are new to making risotto I do not recommend it. Finally, Baldo and Roma rice ensure good creaminess and cook quickly but you must be careful as they can overcook easily. The choice is yours!
VARIATIONS You can use this basic recipe and add zucchini, red radicchio (Treviso), or diced speck or pancetta during cooking.
