Gorgonzola risotto is a wonderfully rich, creamy and comforting variation of the classic Italian rice dish. It's easy to make, with just a few ingredients and a little patience. Particularly good for colder days, but worth finding any excuse to enjoy.
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I grew up in a family of cheese lovers, and that's continued into my household as well. We tended to have a selection of cheeses along with crackers and bread as our typical weekend lunch, and while blue cheese was often in there, it took me a long time to become a fan.
Over the years, though, my tastes changed and I also found out that it's more I wasn't keen on some kinds rather than the whole category. Stilton is one I'm fond off these days (and it's great in broccoli and stilton soup), as is Spanish Cabrales, but the first blue I took to was Gorgonzola.
Gorgonzola origin and types
Gorgonzola is a blue cheese from Northern Italy and takes it's name from a small town near Milan in Lombardy. It's believed to have been created in the 9th century and as such, is the oldest blue cheese on record. These days it has PDO, protected origin status.
Gorgonzola comes in two main varieties - "picante" (spicy, or in this case more meaning sharp) and "dolce" (sweet). The picante variety is aged longer and as a result is more firm, crumbly and has a sharper taste. Dolce is creamy, slightly sweet and buttery with a much milder flavor.
Gorgonzola cheese is a favorite across Italy, and beyond, and for god reason. It has that classic blue cheese tang, but the dolce version in particular has such a wonderful texture as well. It becomes so smooth and creamy when it melts, which is perfect for dishes like this risotto, which is a popular was to use it in Northern Italy.
Risotto origins
Risotto, too, traces it's roots to the Piedmont-Lombardy region of Northern Italy. Rice is not native to Europe and is generally believed to have been introduced by the Moors through Sicily and Spain. Over time, rice made its way from Southern to Northern Italy and to the Po valley was found to be perfect for rice growing.
The rice varieties that grow well in Italy are shorter grain varieties that are perfect for risotto. And it's the most popular way to eat rice in Italy. In Italy, you generally serve risotto as a "primo" ie first plate. However risotto alla Milanese (a type of saffron risotto) is also a popular side for osso buco (try my beef osso buco).
Of course at home, you can serve it however you prefer. This gorgonzola version makes a deliciously comforting lunch or light-ish meal with, for example, a salad. It also works well as a side to things like steak, lamb chops and chicken.
Tips for making this dish
This dish is similar in process to most other risotto varieties with a couple things that are worth keeping in mind:
- Soften the onion over medium heat so that it becomes sweet and translucent without burning (the fat will seem on the higher side which also helps).
- Add the stock gradually, adding more each time the rise absorbs the last addition.The stock should be warm to avoid the temperature going down too much as you add more.
- Stir regularly, particularly towards the end - this is part of what helps get that classic texture as the starches release.
- Cook until the rice is cooked, but still has a slight bite. The risotto should still look a little wet - it will still absorb a bit more after you stop cooking.
- Only add the gorgonzola at the end. It melts in quickly and easily but can lose it's punch in flavor if cooked longer so don't add too early.
It's a dish that takes a little time, but you don't have to stand over it completely. You can easily prepare some other things and keep an eye on it and stir/add stock here and there.
Gorgonzola risotto variations
This dish is delicious as it is, and is particularly good as a side when relatively simple, but you will find a couple common variations:
- Finish with toasted walnuts for a bit of nutty flavor and added texture.
- Add mushrooms for even more savory flavor. Just add some chopped mushrooms a couple minutes after you add the onion, then keep the rest the same. Around 5 - 8oz (140-225g) should be about right for one recipe quantity.
- Add disced pear for a slightly sweet-savory risotto. It might sound unusual, but risotto with fruit is actually more common than you think and can be a lovely mix of flavors. Just core, peel and dice one pear for the quantity below and fold in after the cheese.
- Add radicchio - another popular savory variation adds a pretty color and a slight bitterness by using a vegetable that's popular locally. Similar to the mushroom version, you add sliced radicchio a couple minutes after the onion. For the recipe quantity below, use roughly half a head.
Whether you keep it simple, or make additions, this gorgonzola risotto is wonderfully creamy and comforting. It might not look like much, but that bowl of white is packed full of flavor and particularly perfect on a cold day.
Try these other favorite rice dishes:
- Tomato risotto - a colorful and slightly lighter risotto, also full of flavor.
- Lao crispy rice salad, nam khao - a delicious mix of bright flavors like herbs, lime and red curry with rice that's part crisp, part tender.
- Mexican green rice, arroz verde - an easy, tasty side flavored with poblano and cilantro.
- Plus get more Italian recipes in the archives.
Gorgonzola risotto
Ingredients
- ½ onion medium (½ giving around ½ cup when chopped)
- 2 oz gorgonzola dolce
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup arborio rice
- 3 tablespoon white wine
- 2 ¼ cups light stock vegetable or chicken, approximately (may not need all)
- ¼ cup grated parmesan approximately
- salt and pepper
Instructions
- Dice the onion in a relatively small dice. Break the gorgonzola into small chunks, removing the thin slightly brown rind.
- Warm the oil and butter in a medium, wide pot/pan over a medium heat then add the onions. Cook for around 5 minutes until softened then add the rice and stir so the rice is coated with the oil/butter. Meanwhile, gently warm the stock so you are adding it warm later.
- Toast the rice for a couple minutes, stirring, then add the wine. Stir and cook until the liquid has been fully absorbed.
- Once the wine has absorbed, add some of the stock (around a ladleful) - enough to cover all of the rice and allow the rice to cook and absorb it. Stir now and then as it cooks, more towards the end, to save the rice sticking and so it cooks evenly. Add some more stock as the rice has largely absorbed the previous addition and keep repeating until the rice is cooked to al dente (just cooked but with a little bite). There should still be a bit of liquid in the pot, if not add a little more stock - you don't want it too soupy but also not dry, as it will dry a little more when served.
- Season with salt and pepper as needed (if you use ready-made stock you probably don't need any, with homemade you may want some if you didn't season while making the stock. Remember the cheese is salty so be light on salt, if you use any).
- Once the rice is cooked, add the gorgonzola and parmesan, then stir well so they melt in. Serve immediately.
Notes
Nutrition (per serving)
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