Creamy Gorgonzola Risotto

Ingredients

• 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 onion, finely chopped 1 onion, finely chopped
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 1 cup (100g) Gorgonzola cheese, crumbled 1 cup (100g) Gorgonzola cheese, crumbled
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a saucepan, heat the vegetable broth over medium heat and keep it warm.
2. 2.
   In a large, heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the Arborio rice to the pot and stir well to coat each grain with the butter and onion mixture.
4. 4.
   Pour in the white wine and cook until it is absorbed by the rice, stirring constantly.
5. 5.
   Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next.
6. 6.
   Continue this process until the rice is cooked al dente, tender yet still slightly firm to the bite.
7. 7.
   Stir in the crumbled Gorgonzola cheese and heavy cream, allowing them to melt and create a creamy consistency.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a better texture.
• Gorgonzola cheese — Use a good quality Gorgonzola cheese for the best flavor. If you prefer a milder taste, you can use a dolce (sweet) Gorgonzola instead of a piccante (sharp) one.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Taste the risotto as you go to adjust the seasoning according to your preference.
• For a twist, you can add sautéed mushrooms or crispy pancetta as toppings.
• Leftover risotto can be transformed into arancini (fried rice balls) by shaping them, coating in breadcrumbs, and frying until golden brown.
• If you prefer a stronger Gorgonzola flavor, you can add some extra crumbled cheese on top of each serving.

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 garnished with fresh herbs.