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.
1
Finely chop the onion. Place oil at the bottom of the pot, melt it, and sauté the onion over low heat until golden.
- 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.
- 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.
- Gorgonzola cheese: 250 g
- Ground black pepper: to taste
