Gorgonzola Risotto Food

GORGONZOLA AND PORCINI MUSHROOM RISOTTO

Steps:

• In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
• Reheat the stock to a simmer and keep warm over low heat.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

GORGONZOLA RISOTTO

Steps:

• Bring the broth to a boil in a saucepan, over high heat. Once it's boiling, lower the heat to low to keep it warm.
• In a large sauté pan, over medium-high heat, melt 1 tablespoon butter and add the shallots. Sauté the shallots until translucent.
• Add the rice and stir, making sure the rice is coated with butter.
• Add the wine, lower the heat to medium, and cook, stirring constantly, until it is almost completely evaporated.
• Add 1 cup (or ladle) of broth and stir until the broth is almost completely absorbed. Keep adding the broth, 1 cup at a time, and only adding the next cup once the broth is absorbed.
• Once the rice is al dente (tender to the bite) but you still have some liquid, add the butter and the Gorgonzola. Stir vigorously (being careful not to break the rice grains) until the butter and cheese melt.
• Decorate with the scallions and serve immediately.

RISOTTO WITH SUNCHOKES, BUTTERNUT SQUASH, AND GORGONZOLA

Steps:

• Warm broth in a saucepan over low heat.
• Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
• Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
• Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

RISOTTO WITH GORGONZOLA

Steps:

• Heat the stock in a separate pot almost to the boil. Keep it very hot, near the risotto pan.
• Put the olive oil in the risotto pan, and set over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes. Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned). Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
• Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch. When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt. Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock. Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark. Add more stock if needed, and cook until the risotto is creamy but still al dente.
• Turn off the heat. Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish. Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated. Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO

Steps:

• Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
• Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
• Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
• Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
• Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

BEET RISOTTO WITH WALNUTS AND GORGONZOLA CHEESE

Steps:

• Top and scrub clean 1 bunch beets. Steam them until tender, run them under water, and then slip the skins. When cool, chop the beets into 3/4 inch cubes; you should have about 2 cups.
• In a small pan bring 5 cups unsalted chicken or vegetable stock to a near boil with 1 tsp sea salt.
• In a large pan over medium heat, warm 2 tbs olive oil with 1 tbs unsalted butter. Finely chop and add 2-3 shallots. Sauté until soft and clear, about 10 minutes.
• Add 1 1/2 cup Arborio rice, stirring frequently for 5 minutes. Add 1/2 cup stock and stir constantly until liquid is absorbed. Add more stock, about 1/4 cup each time. It should take about 20 minutes in all.
• Before the last ladle of stock is added, stir in 4-5 oz crumbled Gorgonzola and 1/3 cup walnuts.
• After the last bit of liquid is absorbed, add the chopped beets. Let risotto stand 5 minutes before serving.

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS

Steps:

• Bring broth to a simmer in sauce pan.
• Heat butter in large heavy skillet over low heat.
• Add onions and saute until tender.
• Add rice and saute for 1 minute.
• Add white wine and stir until absorbed.
• Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
• Wait until each broth addition is absorbed before adding the next.
• When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
• Salt and pepper to taste.
• Serve immediately.

GORGONZOLA AND RED PEAR RISOTTO

Steps:

• Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
• Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.