Risotto with Gorgonzola

6 servings

30 minutes

Risotto with gorgonzola is an exquisite Italian dish that embodies the warmth of Northern Italy's cuisine. Its origin is linked to Lombardy, a region known for its rich and aromatic dishes. Creamy risotto infused with delicate gorgonzola offers a harmonious blend of intense cheese flavor and subtle creamy texture. White wine adds a slight acidity to the dish, enhancing its sophistication. This risotto pairs beautifully with a glass of dry white wine and can be the centerpiece of dinner, surprising with its depth of flavor nuances. An ideal choice for a cozy evening or gastronomic experiment, it opens doors to the world of true Italian enjoyment.

Energy value per serving

• Calories: 11204.9
• Proteins: 45.7g
• Fats: 14.2g
• Carbohydrates: 80.9g

Ingredients

• Risotto rice: 350 g
• Vegetable broth: 1 l
• Gorgonzola cheese: 250 g
• Onion: 1 head
• Butter: 20 g
• Ground black pepper: to taste
• White wine: 100 l

Cooking steps

1. Finely chop the onion. Place oil at the bottom of the pot, melt it, and sauté the onion over low heat until golden.

   Required ingredients:

   • Onion: 1 head
   • Butter: 20 g

2. Add rice there and pour in wine. Stir constantly until the wine evaporates, then add half of the broth. Cook the rice, adding more as needed.

   Required ingredients:

   • Risotto rice: 350 g
   • White wine: 100 l
   • Vegetable broth: 1 l

3. When the rice is cooked, turn off the stove, add diced gorgonzola, pepper it, and mix well.

   Required ingredients:

   • Gorgonzola cheese: 250 g
   • Ground black pepper:  to taste