Gorgonzola Risotto

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Gorgonzola risotto: something new from my kitchen last night.  We love risotto, we love gorgonzola, the combination of the two was wonderful. The recipe was an adaptation form the cookbook “Gourmet Today”.

The recipe requires sweet gorgonzola. I had a bit of both in the house last night, what can I say, 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 the salt, as the cheese is already salted in itself.

Perfect side dish to a pork chop from Personal Gourmet Foods, and of course our tireless steamed broccolis.

Giangi's Kitchen Signature

 

Nutrition Facts
Gorgonzola Risotto
Amount Per Serving
Calories 1133 Calories from Fat 621
% Daily Value*
Total Fat 69g 106%
Saturated Fat 40g 200%
Cholesterol 194mg 65%
Sodium 1118mg 47%
Potassium 274mg 8%
Total Carbohydrates 102g 34%
Dietary Fiber 3g 12%
Protein 23g 46%
Vitamin A 42.3%
Vitamin C 0.6%
Calcium 43.3%
Iron 30.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Gorgonzola Risotto

  • 45 mins total
  • 5 mins prep
  • 40 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 5 cups sodium free chicken stock
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 1/2 cups Arborio rice
  • 1 1/3 cup heavy cream
  • 6 ounces sweet and creamy gorgonzola
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup finely grated parmesan cheese

Instructions

  1. 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.

  2. Add the rice and cook, stirring, for 4 minutes.

  3. Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.

  4. 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.

  5. 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.

  6. Remove from heat, fluff with a fork and add the Parmigiano, the remaining 4 tablespoons butter. Mix well and serve immediately

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