Gorgonzola Risotto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s)
- 70 g butter
- 200 ml white wine
- 1 ½ liter broth, light, instant or
- Water, hot
- 350 g rice (risotto rice)
- 150 g Goronzola
- 150 ml cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and finely chop 1 large onion and sweat in 50 g butter until translucent. In the meantime bring the broth to a boil. Deglaze the onions with 0.2 l of wine. Let something boil down.
- Then add the unwashed risotto rice. Add a ladle of broth to the rice while stirring. Cook the rice over medium heat. Make sure that the rice does not stick. Whenever the rice has soaked up the broth, add another ladle of the hot broth. Depending on the variety, cook the rice on low heat for another 20-30 minutes, stirring occasionally and adding the stock until the rice is soft but still firm to the bite.
- After 20 minutes stir in 150 g Gorgonzola in small pieces, season with salt and pepper as desired. When the rice is ready, top off the risotto with 150 ml of cream, 20 g of butter and a little broth. Serve immediately. A risotto must be served immediately, as it becomes heavy and sticky when warmed up.
- In Italy there are 3 types of Gorgonzola, recognizable by the color of the foil in which the cheese is wrapped. Yellow is sweet (dolce), green is sharp (piccante), blue is the middle between dolce and piccante. The blue variety would be the ideal Gorgonzola variety for this risotto.
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