Best Gorgonzola Risotto Recipes

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.

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.

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 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, PEAR AND WALNUTS

Steps:

• 1. Put 1Tbsp butter and the olive oil in a large pan. Thinly slice the onion, and add it to the pan on a low heat. Don't wait for oil and butter to become too hot before you add the onion, as it might burn. If it becomes black, throw everything away and start over. Leave onion to soften.
• 2. When onion is soft, but not colored, add rice and turn heat on. Keep stirring the rice with a woodden spoon until slighty shiny and translucid. This operation is important. in Italian it's called "tostatura".
• 3. Add the wine. When it's evaporated, add the hot stock, little by little, and keep stirring your risotto. It needs to be always moist. When it dries up, add more stock.
• 4. After about 10 mins, add your pears, cut in chunks, with the skin on! this will add more color, flavour and texture. After a couple of minutes add the Gorgonzola. Keep adding stock until the risotto is perfectly cooked. This will take about 15 min from the moment you added the wine. if you run out of stock before the rice is done, no rpoblem: just add water (but make sure it's boiling hot).
• 5. When the risotto is cooked, turn the heat off. Now you can add the remaining butter, the walnuts, roughly chopped, and the Parmesan cheese. Stir vigorously for about half a minute, until risotto is creamy (but still al dente). This operation is called "mantecatura".
• 6. Check for salt and pepper, and decorate with walnuts and slices of pear. Serve with more grated Parmesan on the side.

GORGONZOLA AND WILD MUSHROOM RISOTTO

Steps:

• Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 minutes. Once soft, remove the mushrooms from the water and chop; discard water.
• Melt butter along with truffle oil in a large saucepan over medium-high heat. Add the onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 minutes more.
• Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
• Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook and stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
• Remove the risotto from the heat, and stir in the heavy cream and Gorgonzola cheese. Season to taste with salt and pepper, and serve.

RISOTTO WITH AMISH GORGONZOLA

Steps:

• Cook peas and mushrooms in 1 tbl spoon butter in large skillet over med heat for several minutes. Remove vegetables and set aside. Cook onion in 1 tbl spoon of the remaining butter until soft. Add rice. Cook and stir to flavor and brown the rice slightly. Add wine, salt and pepper. Cook rice and wine over med high heat for about 5 minutes stirring constantly until wine evaporates. Add broth. Cover, reduce heat to low and cook an additional 20-25 minutes. Meanwhile, in a small saucepan, melt gorgonzole cheese with remaining over low heat. Slowly add cream, gently mixing to prepare sauce. Add gorgonzola sauce, parmesan cheese and reserved vegetables to cooked rice. Cover, remove from heat. Let stand an additional 10 minutes. Serve hot.

BUTTERNUT SQUASH AND GORGONZOLA RISOTTO

Steps:

• Toss the butternut squash with 2 tbsp of the oil and the salt and pepper, then roast in a preheated oven at 200 degrees centigrade for 20-30 minutes until golden brown.
• Put the oil from the roasted butternut squash and the remaining oil into a deep pan with the spring onions and the bay leaves. Cook for 2-3 minutes. Stir in the garlic and rice then cook for a further 1 minute. Pour in the wine and simmer on a medium heat until it has absorbed into the rice. Pour in some of the stock and simmer until this has absorbed into the rice. Carry on this process until all the stock is used and the rice as cooked. If the rice is not cooked after all the stock is used, water may be used in place of stock until the rice is cooked.
• Melt the two cheeses into the risotto and then add the cream. Stir in the roasted butternut squash and season with salt and pepper.
• Serve with grated or shaved Parmesan.

RADICCHIO AND GORGONZOLA RISOTTO RECIPE ON FOOD52

Steps:

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RISOTTO-STYLE GORGONZOLA CHICKEN & ORZO

Steps:

• 1. Remove fat from chicken. Cut chicken into 1/2-inch strips. Spray 10-inch nonstick skillet with cooking spray heat over medium-high heat. Cook chicken in skillet about 2 minutes, stirring frequently, until brown. Remove chicken from skillet keep warm. 2. Spray skillet with cooking spray. Cook onion in skillet over medium-high heat about 4 minutes, stirring frequently, until tender. Stir in broth, pasta, Italian seasoning, lemon pepper and chicken. Heat to boiling reduce heat to low. Simmer uncovered about 11 minutes, stirring occasionally, until pasta is just tender remove from heat. Stir in cheese. NUTRITION INFORMATION 1 Serving Calories 240 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 40mg Sodium 430mg Carbohydrate 32g (Dietary Fiber 2g) Protein 21g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 6% Iron 12% DIET EXCHANGES: 2 Starch, 2 Lean MeatFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GORGONZOLA RISOTTO

Steps:

• Continuing with the introduction, there are two kinds of Gorgonzola: dolce, which is mild and creamy, with pleasing overtones, and piccante, which is crumblier and sharper, more along the lines of a Roquefort. This recipe calls for both. Should you be unable to find Gorgonzola dolce the inside (less crust) of a Brie or Taleggio will work, whereas a lesser amount of Roquefort could be used to replace the Gorgonzola piccante. Returning to the recipe, which is Lombard, and will serve 6: Sauté the minced onion in the butter over a low flame until it is just golden. Remove the onion with a slotted spoon, turn the heat up slightly, and stir the rice into the drippings. Continue cooking for several minutes, stirring constantly lest the rice stick. Return the onion to the rice, stir in the wine and continue cooking until it has evaporated. Begin adding broth a ladle at a time, When the rice is half cooked stir in the cheeses; continue adding broth until the rice is done, scraping your spoon across the bottom of the pot lest the rice and cheese mixture stick and burn. When the rice reaches the al dente stage stir in the cream and serve.