Gorgonzola, Walnut, and Speck Risotto, a delicious and easy-to-make first course, perfect for a weekday lunch or special occasions. The recipe is very simple and, like all my risottos, it’s prepared in a pressure cooker. A much more practical cooking method than the traditional one, which allows you not to miss out on the creaminess of a good risotto even when you have less time to spend in the kitchen. If you are also a risotto lover, you absolutely must try this version with gorgonzola, speck, and walnuts. A mix of flavors that makes this first course truly special.
To make it, I used diced speck, but you can also take a whole piece and cut it into not too large cubes. Once browned in the pot with the onion, I prepared the risotto in the pressure cooker and added the gorgonzola at the end as a finishing touch. Let me tell you, just watching it melt as I stirred made my mouth water. Needless to say, Giorgia and Francesca loved it. However, here’s a tip: add the walnuts only when the cooking is finished, for each guest, before serving. Otherwise, you risk getting a bitter first course. And now, let’s go to the kitchen together, because the gorgonzola, walnut, and speck risotto in the pressure cooker will be ready in a click!
If you are interested in more risotto recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 cup Carnaroli rice
- 1/4 cup white onion
- 3 oz diced speck
- 1.5 tbsp extra virgin olive oil
- 1/2 cup white wine
- 3 cups vegetable broth
- 4.5 oz gorgonzola
- 1/4 cup grated Parmesan cheese
- 1/3 cup walnuts
Tools
- Pressure cooker
- Tall Sided Saucepan
- Cutting Board
- Knife
Steps
First, prepare the vegetable broth and keep it hot. Then, clean the onion and chop it with a knife. Sauté it in the open pot with the oil and diced speck. When the speck is golden and the onion is wilted, add the rice and toast it for 2 minutes, stirring.
Next, deglaze with the white wine and let the alcohol evaporate. Add the hot broth, adjust the salt, and close the pot bringing it to maximum power. From the start of the whistle, cook over low heat for 4 minutes. Meanwhile, remove the rind from the gorgonzola and coarsely chop the walnuts.
After the risotto cooking time, gradually release the steam and open the pot. Stir in half of the gorgonzola and grated cheese and mix until melted.
The gorgonzola, walnut, and speck risotto is ready! Serve it with pieces of remaining gorgonzola and the previously chopped walnuts.
Storage and Tips for Gorgonzola, Speck, and Walnut Risotto
This first course is best enjoyed immediately after cooking, to retain its creaminess.
FAQ Questions and Answers for Gorgonzola, Speck, and Walnut Risotto
What can I substitute for speck?
As an alternative to speck, you can use smoked pancetta, sweet pancetta, or cooked ham.
