Gorgonzola risotto

This risotto may be pale in color but it's packed full of bright flavor from creamy gorgonzola. Comforting and delicious.

Prep Time10

Cook Time30

Total Time40

Course: Lunch or main, Side Dish

Cuisine: Italian

Servings: (or more, depending how served)

Calories: 612kcal

Author: Caroline

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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

I recommend using tomato passata here for flavor and ease, but you could also use canned or fresh tomatoes. If using canned, be sure to remove and skins and touch areas. Only use fresh if you are sure they are really ripe, flavorful tomatoes and then similarly remove skin and core. For both, blend the tomatoes before using in this dish.

This would serve 2 as a main, and up to 4 as a smaller side. Nutritional info is if serving 2, and as always, is approximate.

Nutrition (per serving)

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