Gorgonzola Risotto

Gorgonzola Risotto


4 people made this

About this recipe: A simple Gorgonzola risotto recipe that really lets the flavour of the Gorgonzola shine. Try this rich risotto as a starter.

VAL_51 Essex, England, UK

Serves: 4 

  • 850ml chicken stock
  • 2 tablespoons olive oil
  • 1 knob of butter
  • 2 shallots, finely chopped
  • 275g risotto rice
  • 100ml dry white wine
  • 100g Gorgonzola, cubed
  • 2 tablespoons crème fraîche
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Place the chicken stock in a saucepan and bring it to a simmer. Turn down the heat and cover it so that it remains hot till ready to use.
  2. Meanwhile, heat the oil and butter in a deep frying pan. Add the shallots and cook over low heat for 5 minutes. Add the rice and stir with a wooden spoon until the grains become translucent and have absorbed most of the oil and butter.
  3. Increase the heat to medium-high. Pour in the wine and stir constantly until it is absorbed. Add hot chicken stock by the ladleful, to just cover the rice. Stir and cook until all the stock has been absorbed. Repeat this process two or three times until the stock is used up.
  4. Stir the Gorgonzola and crème fraiche into the risotto. Grind over some pepper and taste to check the seasoning.


If the risotto turns out too thick, add a little extra hot stock at the end of cooking.


To make this into a heartier meal, add some cubed cooked chicken breast to the risotto in with the cheese.

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Reviews (1)


So yummy! Now a family favourite! - 18 May 2014

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