Merlot Risotto With Gorgonzola Food
RISOTTO WITH GORGONZOLA
This traditional risotto is a showcase for two of the great foods of Lombardy: the rice itself and Gorgonzola, the region's superb blue cheese. Here the cheese is more than a garnish (which I recommend in other riso recipes); it is the very essence of the dish. You blend in a generous half-pound of Gorgonzola just before serving, when the al dente risotto comes off the heat, to bring out the full flavor of the cheese, unaltered by cooking. This deserves a top-quality, genuine imported Gorgonzola, preferably not too piquant. I like sweet and creamy Gorgonzola Dolce, aged no more than 3 months. In Lombardy, chunks of fresh ripe pear are sometimes incorporated into risotto alla Gorgonzola. When pears are in season, it is easy to give the basic risotto this wonderful embellishment. Peel and cut ripe pears into about 2 cups of small cubes. When the rice is almost done, gently stir in the pears, and cook for just a minute. Turn off the heat, and finish the risotto with Gorgonzola and grana, as detailed below.
Yield serves 6
Number Of Ingredients 9
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.
More about "merlot risotto with gorgonzola food"
RISOTTO WITH GORGONZOLA, PEAR AND WALNUTS - RECIPES FROM ITALY
From recipesfromitaly.com
EASY MUSHROOM RISOTTO WITH GORGONZOLA • THE WICKED NOODLE
From thewickednoodle.com
MERLOT FOOD PAIRING: 22+ MAGNIFICENT MATCHES (UPDATED 2023)
From unravelingwine.com
MERLOT RISOTTO WITH GORGONZOLA – RECIPE WISE
From recipewise.net
GORGONZOLA AND PORCINI MUSHROOM RISOTTO - FOOD NETWORK
From foodnetwork.co.uk
NUTRITIONAL FACTS: - FOOD.COM
From food.com
RISOTTO WITH GORGONZOLA AND WALNUTS RECIPE | EAT SMARTER USA
From eatsmarter.com
GORGONZOLA RISOTTO - DELICIOUS 30 MINUTES RECIPE ...
From italianstylecooking.net
MERLOT RISOTTO WITH GORGONZOLA RECIPE
From recipeofhealth.com
GORGONZOLA RISOTTO - OLIVIA'S CUISINE
From oliviascuisine.com
MERLOT RISOTTO WITH GORGONZOLA - COOK AND POST
From cookandpost.com
MERLOT RISOTTO WITH GORGONZOLA RECIPE
From familyoven.com
RISOTTO RADICCHIO AND GORGONZOLA (NORTHERN ITALY)
From mediterraneanliving.com
GORGONZOLA RISOTTO WITH BELL PEPPER AND GREEN ONIONS
From liveeatlearn.com
GORGONZOLA AND WALNUT RISOTTO (MASCARPONE INCLUDED)
From lacucinaitaliana.com
GORGONZOLA RISOTTO WITH PEARS AND WALNUTS - THE CLASSY …
From theclassybaker.com
INSTANTPOT MUSHROOM GORGONZOLA RISOTTO - THE WINDY CITY ...
From windycitydinnerfairy.com
GORGONZOLA RECIPES - BBC FOOD
From bbc.co.uk
BEETROOT RISOTTO WITH GORGONZOLA - CHEF'S PENCIL
From chefspencil.com
GORGONZOLA AND WALNUT RISOTTO RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RECETTE | RISOTTO AU MERLOT AVEC MIETTES DE LUGANIGHE TICINESI
From ticinella.ch
ゴルゴンゾーラ・リゾット【レシピ】 - イタリアで美活
From italiagiappone.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love