Recipes

Gorgonzola risotto

Creamy gorgonzola risotto: an enveloping combination of carnaroli rice, intensely flavoured cheese and a delicious note in every forkful

Servings for

4 people

Preparation time

30 mins

Cooking Time

18 mins

Total Time

50 mins approx.

Difficulty

Easy

Calories

300-400

Why not add 'Zucca Bertagnina di Dorno' to the chopped onion?! Just a handful of cubes. With a Riesling DOC Oltrepò Pavese, you will love this dish

Ingredienti

• 300 g Carnaroli rice
• 200 g gorgonzola cheese PDO
• 100 g Grana Padano PDO
• 1 tablespoon chopped parsley
• 1 small piece of onion
• 50 g butter
• 2 dl milk or cream
• Extra virgin olive oil
• Lightly salted broth
• Salt

Preparation

Dice the gorgonzola and soak it in milk for about half an hour, then drain.

Finely chop the onion. Heat a little oil in a pan and wilt it.

Add the rice and toast it, stirring it with a wooden spoon.

Add the boiling broth, a little at a time, and cook.

Towards the end of cooking, add the gorgonzola cheese and adjust the salt.

Mantle the cooked rice with parmesan cheese, butter and parsley.

Tips

You can serve the risotto with an additional sprinkling of grated Grana Padano cheese and walnut kernels.
If you want a creamier risotto, you can add a tablespoon of Greek yoghurt or cottage cheese

Variants

You can try adding a diced pear.
You can use a cheese other than Grana Padano, such as Parmigiano Reggiano or Pecorino Romano.

Note

CARNAROLI PAVESE is a very popular rice due to its special composition and the presence of amylose: the grains are very firm, ensuring perfect cooking and separation of the grains even when the preparation is not consumed immediately.