Gorgonzola risotto

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Risotto al gorgonzola

Gorgonzola Risotto
4.51 from 240 ratings
A very simple dish with rice and gorgonzola!
Difficulty: easy
Cost: low
Calories: 638kcal
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Difficulty: easy
Cost: low
Calories: 638kcal
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Amount
4
servings

Ingredients list

Equipment

Directions

  • Peel and finely chop the onion. Cut the gorgonzola into small cubes.
  • Over medium heat, melt ⅔ of the butter in a large saucepan. Add the olive oil and onion and sauté for a few minutes until translucent.
  • Add the rice and fry lightly, stirring constantly and on high heat. Then deglaze with the white wine and mix well. Add a ladle of broth and reduce the heat. Simmer until all the liquid has been absorbed.
  • Then keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total. The rice should be tender but still somewhat firm to the bite. Then remove the pot from the heat.
  • Now add the grated parmesan cheese, the gorgonzola cubes and the remaining butter. Season with salt and pepper and mix thoroughly until the cheese is completely melted.
  • Put the risotto in bowls or deep plates and serve hot.
    Buon appetito!
Calories: 638kcal (32%)Carbohydrates: 87g (29%)Protein: 18g (36%)Fat: 22g (34%)Saturated fatty acids: 14g (70%)Trans fatty acids: 1gCholesterol: 55mg (18%)

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