Risotto Al Gorgonzola E Noci Cremoso (creamy Gorgonzola And Walnut Risotto)
Risotto al Gorgonzola e Noci Cremoso, or Creamy Gorgonzola and Walnut Risotto, is a classic dish from Mantuan cuisine that combines the rich flavors of gorgonzola cheese with the nuttiness of walnuts. This indulgent and creamy risotto is a perfect comfort food for a cozy night in.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup walnuts, chopped
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/4 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a saucepan, heat the chicken or vegetable broth over low heat.
- In a separate large pan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add the Arborio rice to the pan and stir to coat the grains with the butter, onion, and garlic mixture.
- Pour in the white wine and cook until it has evaporated.
- Begin adding the warm broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and al dente, about 20 minutes.
- Stir in the crumbled Gorgonzola cheese, chopped walnuts, and grated Parmigiano-Reggiano cheese until the cheese is melted and the risotto is creamy.
- Season with salt and pepper to taste.
- Remove from heat and let the risotto rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 25 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 24g
Supplies
Saucepan Large pan Wooden spoon Ladle
Tools
Cheese grater Knife Cutting board
Serving suggestions
Serve the creamy Gorgonzola and walnut risotto in shallow bowls, garnished with additional crumbled Gorgonzola and chopped walnuts for an extra indulgent touch.
Tips & tricks
For a vegetarian version, use vegetable broth instead of chicken broth.
Cost
$15