Italian Gorgonzola risotto

    25 min

    An Italian risotto that celebrates two classic ingredients of Lombardy: Arborio rice and Gorgonzola cheese!

    1 person made this

    Serves: 4 

    • 1L vegetable or chicken stock
    • 1 small onion, chopped
    • 40g butter
    • 350g arborio rice
    • 250ml white wine
    • 150g Gorgonzola cheese, crumbled

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Bring the stock to the boil in a small pot; keep warm.
    2. Heat butter in a pan over medium heat; add onion and cook until onion has softened, about 5 minutes. Add the rice; stir to coat rice in oil. Add wine; cook and stir until the liquid has evaporated.
    3. Add the stock, 1 ladle at a time, stirring from time to time and waiting for the liquid to be absorbed before adding more.
    4. When the rice is cooked al dente, about 15 to 18 minutes; remove from heat and stir in the crumbled Gorgonzola cheese.
    5. Serve immediately while risotto is still very hot.

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