Gorgonzola risotto

Ingredients

• 320 gCarnaroli rice
• 50 gbutter
• 150 gsweet Gorgonzola
• 1 lvegetable stock
• 100 gdry white wine
• 1white onion
• to tastefine salt
• to tasteblack pepper
• 30 gParmigiano Reggiano DOP, for grating

Instructions

1. 1

   Soften the onion

   Prepare the vegetable stock and keep it hot. Peel and finely chop the onion, then cook it gently in a saucepan with 25 g of the butter until soft, about 10 minutes.

2. 2

   Melt the butter

   Set the softened onion aside. In the same pan, melt the remaining 25 g of butter, then add the rice.

3. 3

   Toast the rice

   Toast the rice over medium heat, stirring often. Pour in the white wine and let it evaporate, then start cooking the rice with one or two ladlefuls of hot vegetable stock, just enough to cover it.

4. 4

   Cook the risotto

   Season with salt and stir in the reserved onion. Continue cooking, adding more hot stock as needed. Meanwhile, cut the Gorgonzola into pieces.

5. 5

   Finish and serve

   When the rice is cooked, take the pan off the heat and stir in the Gorgonzola and grated Parmigiano Reggiano until creamy. Finish with freshly ground black pepper to taste, then serve.

What is Gorgonzola risotto?

Risotto is a northern Italian rice dish cooked gradually with hot stock, with frequent stirring helping create its characteristic creamy consistency. This version finishes with Gorgonzola and Parmesan, giving the rice a rich texture and a pronounced, savoury cheese flavour.

Sweet Gorgonzola is used here for a creamy, milder blue-cheese character than a more mature version would bring. Carnaroli rice is a suitable choice because its grains hold their shape through the slow cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 556 calories, 21g protein, 68g carbs, 33g fat.

Most of the carbohydrates come from the rice, while butter and the two cheeses provide much of the fat. The Gorgonzola and Parmesan also contribute protein, along with a smaller amount from the rice. Pair a serving with vegetables or a salad for a more balanced plate.

Build flavour with the onion

Gentle cooking: soften the chopped onion slowly in half the butter for about 10 minutes. It should become tender without taking on much colour, so it blends smoothly into the finished risotto.

Same pan: once the onion is set aside, the rice is toasted in the remaining butter. This keeps the cooking sequence simple and carries the buttery onion flavour through the dish.

Toast before adding stock

Dry rice: stir the grains over medium heat until they are thoroughly coated in butter. Frequent stirring helps toast them evenly.

Wine: add it after toasting and let it evaporate before starting the stock. This gives the rice time to absorb the wine’s flavour without leaving the finished dish tasting raw or alcoholic.

Add stock gradually

Hot stock: begin with one or two ladlefuls, enough to cover the rice, and add more as it is absorbed. Keeping the stock hot helps the risotto cook steadily.

Doneness: taste the rice as it cooks; it should be tender but still have a slight bite at the centre. Use only as much stock as needed to reach that texture.

Finish off the heat

Cheese: take the pan off the heat before adding the Gorgonzola and Parmesan. Stir until they melt into the rice and make it creamy.

Seasoning: taste before adding extra salt, since both cheeses and the stock may already contribute saltiness. Freshly ground black pepper provides a sharp contrast to the rich cheese.

Serve it straight away

Risotto is at its creamiest just after it is finished, so have bowls ready before stirring in the cheeses. A crisp green salad or simply cooked vegetables make a fresh accompaniment.

The recipe makes four servings as a first course. For a more substantial meal, serve it alongside vegetables and a simple protein rather than adding more cheese to the pan.

Recipe notes & tips

• Keep the vegetable stock hot in a separate pan while the rice cooks.
• Stir the rice often during toasting so the grains do not catch on the bottom.
• Let the wine evaporate before adding the first ladleful of stock.
• Add stock a little at a time rather than pouring in all of it at once.
• Taste the rice near the end of cooking to check that it is tender with a slight bite.
• Taste before adding much salt, as the cheeses and stock can already be salty.

Variations

• Add mushrooms: cook sliced mushrooms separately and fold them in with the cheeses.
• Use a stronger cheese: choose a more mature Gorgonzola for a more assertive flavour.
• Add walnuts: scatter chopped toasted walnuts over each serving for a crunchy finish.
• Include pear: serve with thin slices of ripe pear for a sweet contrast to the blue cheese.
• Finish with herbs: add a little chopped parsley just before serving for a fresh note.

Common mistakes to avoid

• Browning the onion: cook it gently over low heat until soft, rather than letting it colour.
• Adding cold stock: keep the stock hot so the rice cooks steadily.
• Pouring in all the stock: add it gradually and allow the rice to absorb it between additions.
• Skipping the wine evaporation: wait for it to evaporate before beginning the stock stage.
• Adding cheese over high heat: take the pan off the heat first so the cheeses melt smoothly.
• Overcooking the rice: taste it towards the end and stop when it is tender with a slight bite.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a saucepan with a splash of water or stock, stirring until hot; the texture will be thicker than when freshly made.

Frequently asked questions