Creamy Gorgonzola Risotto

Ingredients

In this Australian adaptation of the Italian Risotto al Gorgonzola, we incorporate Australian Gorgonzola cheese instead of the traditional Italian variety. This adds a unique twist to the dish, as Australian Gorgonzola has its own distinct flavor profile. Additionally, we use local Australian ingredients such as onions and garlic to enhance the flavors and adapt the dish to the Australian cuisine. We alse have the original recipe for Risotto al Gorgonzola, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 200g Australian Gorgonzola cheese, crumbled 200g Australian Gorgonzola cheese, crumbled
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 14g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Add the Arborio rice to the saucepan and stir well, ensuring each grain is coated with the butter and onion mixture.
3. 3.
   Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
4. 4.
   Gradually add the vegetable broth, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more. Repeat this process until the rice is cooked al dente, which should take approximately 20-25 minutes.
5. 5.
   Stir in the crumbled Australian Gorgonzola cheese and the remaining 2 tablespoons of butter. Continue stirring until the cheese has melted and incorporated into the risotto.
6. 6.
   Pour in the heavy cream and stir well to combine. Season with salt and pepper to taste.
7. 7.
   Remove the risotto from heat and let it rest for a few minutes before serving.
8. 8.
   Garnish with freshly chopped parsley and serve hot.

Treat your ingredients with care...

• Arborio rice — Make sure to rinse the rice before cooking to remove excess starch and achieve the desired texture.
• Australian Gorgonzola cheese — Crumble the cheese just before adding it to the risotto to ensure it melts evenly and incorporates well into the dish.

Tips & Tricks

• For a more intense Gorgonzola flavor, you can add some extra crumbled cheese on top of the risotto before serving.
• To make the risotto even creamier, you can stir in a tablespoon of mascarpone cheese at the end.
• If you prefer a vegetarian version, you can substitute vegetable broth with mushroom broth for an earthy flavor.

Serving advice

Serve the Creamy Gorgonzola Risotto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

To enhance the presentation, sprinkle some additional crumbled Gorgonzola cheese and chopped parsley on top of each serving. Serve the risotto in individual bowls or on a large platter for family-style dining.