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.
Nutrition Facts : Calories 420 kcal, Carbohydrate 43 g, Protein 11 g, Fat 20 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 51 mg, Sodium 1357 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
GORGONZOLA AND PORCINI MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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.
RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS
Make and share this Risotto With Gorgonzola And Toasted Walnuts recipe from Food.com.
Provided by Gingerbear
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
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