Gorgonzola Risotto
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Gorgonzola risotto is a really good dish that's all about its creamy and almost melting texture. Hailing from the Lombardy and Piedmont regions in Northern Italy, it truly shows off the Italian flair for simple, high-quality food. For real, it’s done really well. Just a few top-notch ingredients, and boom—gorgonzola risotto lets the sweet gorgonzola cheese do its thing. Unlike some sharper blue cheeses, sweet gorgonzola melts quickly and smoothly as the rice finishes cooking. Seriously good. You get that special velvety finish people can’t stop talking about. The rice absorbs all that flavor as the cheese wraps around each grain—making every bite taste rich and a bit decadent.
And here's the thing—it’s a comforting yet elegant dish that perfectly showcases regional Italian cheeses. What really stands out about this creamy risotto recipe is its ability to be both simple and fancy at the same time. And you know what? Italian purists love it just as it is, but there are local twists too—maybe some walnuts for crunch, a drizzle of honey for that sweet and tangy contrast, or even a few slices of pear on the side for freshness. And pretty much sums it up.
Despite these tweaks, the core of the dish stays true to that classic blue cheese risotto vibe. People enjoy it at family dinners or special gatherings, especially when they want something a little more refined without too much effort. A good Italian risotto like this brings out all the best parts of regional cheese—bold flavor, creamy texture, and that unique funk you only get from gorgonzola. Really, it’s the kind of dish that makes you slow down and savor every bite. For those who love to experiment, this is one of those risotto variations that works with other blue cheeses. But sweet gorgonzola? It's way, way better. Every rich and moist spoonful offers a taste of Northern Italy, making it tough to stop at just one helping. **Can't go wrong.
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- INGREDIENTS
- Carnaroli rice 1 ½ cup (320 g)
- Butter 3 ½ tbsp (50 g)
- Gorgonzola cheese 5.3 oz (150 g) - mild
- Vegetable broth 4 ¼ cups (1 l)
- Dry white wine 0.4 cup (100 g)
- White onions 1
- Fine salt to taste
- Black pepper to taste
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g) - (to grate)
How to prepare Gorgonzola Risotto
To prepare the gorgonzola risotto, prepare the Vegetable broth and keep it warm. Clean and chop the onion 1. Sauté it over low heat with 2 tablespoons of butter in a saucepan 2 until it is softened 3, which will take about 10 minutes.
Set the onion aside 4. In the same pot, melt the other 2 tablespoons of butter 5. Once melted, you can add the rice 6.
Toast the rice over moderate heat, stirring often 7, then deglaze with the white wine 8, let it evaporate, and then start cooking with one or two ladles of hot vegetable broth to cover 9.
Salt 10, add the onion you set aside 11, and cook the risotto, adding vegetable broth as needed. Meanwhile, cut the gorgonzola into pieces 12.
At the end of cooking, turn off the heat and add gorgonzola and Parmigiano Reggiano DOP to cream 13. Finish with freshly ground pepper, to taste 14. The gorgonzola risotto is ready to be served 15.