In my house, we are divided: gorgonzola lovers and those who can’t stand its smell. For those who find it irresistible, I’ve prepared gorgonzola risotto, creamy and enveloping, to be served with coarsely chopped nuts that go perfectly with it. Preparing it is very simple, and for those who can’t resist gorgonzola, it’s delicious. If you like rich risottos, try the taleggio risotto.
Let’s get to work and prepare gorgonzola risotto together.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing gorgonzola risotto
- 1 3/4 cups Carnaroli rice
- Half onion
- 3 tbsps extra virgin olive oil
- 4 1/4 cups vegetable broth
- 2 tbsps butter
- 5 oz gorgonzola
- to taste salt and pepper
- 1/3 cup hazelnuts
Tools
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- Saucepan
Steps
Chop the onion. Sauté it in a pan with a drizzle of oil. Add and toast the rice (you can deglaze with some dry white wine).
Cook by gradually adding very hot vegetable broth. Adjust with salt and pepper. Just before the rice is done, remove it from the heat.
Enrich the risotto with very cold diced butter and gorgonzola. Stir and let it rest for a couple of minutes. Stir again and serve with coarsely chopped hazelnuts.
Storage
Storing the rice affects its creaminess.
