Something new from my kitchen last nigh: Gorgonzola Risotto. We love risotto, we love gorgonzola, the combination of the two was wonderful. The recipe was an adaptation from the cookbook “ Gourmet Today”.
The recipe requires sweet gorgonzola. I had a bit of both in the house last night, I am French and we always have cheese in the house, so I did a test taste. I split the heavy cream in two and prepared one with sweet gorgonzola and the other with the more pungent gorgonzola. Split the rice at cooking end and added the cheese cream to it. Result: two wonderful flavorful tasting risottos. I loved the pungent gorgonzola, my personal preference, the rest of the family liked the sweet gorgonzola.
TIP: If using the more pungent gorgonzola make sure that you taste it before seasoning it with salt, as the cheese is already salted.
Tonight’s February 5, 2013 dinner:
Gorgonzola Risotto with Pork Chop
5 cups chicken stock, low sodium
6 tablespoons unsalted butter
2 tablespoons olive oil
2 ½ cup Arborio rice
1 1/3 cup heavy cream
6 ounces Gorgonzola, dolce (sweet and creamy)
½ teaspoon salt
½ teaspoon black pepper
½ cup finely grated Pamigiano-Reggiano
Bring stock to a simmer until warm. Meanwhile in a 4-5 quart heavy pot, heat 2 tablespoons of butter and oil over high heat until foam subsides.
Add the rice and cook, stirring, for 4 minutes.
Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.
In the stock pan just used, add the heavy cream and the Gorgonzola and over low heat stir until all the cheese is melted. Season to taste with salt and pepper and remove from heat.
When rice has cooked add the cream sauce and simmer, stirring until the sauce is absorbed and the rice is tender, and the risotto is thickened.
Remove from heat, fluff with a fork and add the Parmigiano, the remaining 4 tablespoons butter. Mix well and serve immediately.