Gorgonzola Risotto
I make a KILLER risotto. Seriously… It’s so good that there’s never any leftovers.
I wasn’t always as good at making risotto. It took me a few crash and burn attempts, but eventually, with practice, I think I mastered the Art of Cooking the Perfect Risotto. My secret? TLC! Don’t leave the stove. Stay with your risotto from beginning to end. You want to make sure you cook it with love until it’s al dente.
I also like to stop cooking while it still has some liquid, so when I add the cheese it has a nice wave to it. Otherwise I find it gets mushy and it dries out quite a bit even before I serve it.
The Dolce Gorgonzola is my favorite cheese for this risotto. It is “milder”, softer and sweeter than the other varieties (Natuale or Piccante) and it’s so creamy that you could use it as a spreadable cheese. It melts perfectly in the risotto and its moisture keeps it from drying out.
I sometimes add some Parmigiano Reggiano to give it another dimension, but it’s absolutely not necessary. I also like to serve with Parmigiano on the side, as my italians relatives always did, letting people customize their meals.
I think this is a great side dish for a romantic Valentine’s Day dinner and it would go perfectly with my recipe for Filet Mignon with Mushrooms and Madeira Sauce. Expensive restaurant meal for 1/3 of the price and easy recipes that are done in less than 30 minutes? Sign me up! :)
Gorgonzola Risotto
Ingredients
- 1 cup arborio rice
- 4 cups chicken (or vegetable) broth
- ½ cup dry white wine
- 1 cup crumbled Dolce Gorgonzola
- 4 tablespoons cold butter, divided
- 1 large shallot, minced
- Salt and freshly ground pepper , to taste
- Sliced scallions to garnish
Instructions
- 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.
26 Comments on “Gorgonzola Risotto”
Olivia! Wonderful recipe! I always make an fresh aspargus risotto and will try your recife now! Thank you!
* a fresh aspargos….
Risotto is one of my favorite dishes! This gorgonzola kind sounds fantastic, Olivia! Pinning!
It is mine too! :) Thanks, Gayle!
I love trying various ways to eat rice, and risotto is one of my favorite! I can taste how delicious it will be with Gorgonzola! I have to try this soon! thanks for sharing, Olivia! pinning!
Gorgonzola is amazing in risotto, pasta, anything really… lol Thanks for the pin! :) <3
anytime! Olivia, this risotto looks mouthwatering!
I love risotto and this one looks creamy and delicious! Great call for the Gorgonzola! Can’t wait to try it!
Risotto is so versitle and easy once you get the hang of it — babysitting is absolutely required! Nice job on the Gorgonzola! It’s one of my favorites. I wish I could come to NYC and have you make it for me, but I guess I’m going to have to go with option #2 and try it very soon!
LOL! Well, next time you’re in NYC bring the wine, because the risotto is on me! :)
Hi Olivia, what a beautiful dish! Looks very creamy and photos are incredible. Great job! xx
This looks perfect. Love risotto and gorgonzola. Sounds good together!
This risotto is ticking all the boxes for me! It looks divine, Olivia! Love the flavours, the perfect comfort food!
Risotto is so tasty but so many people make it out to be difficult to cook. Thanks for showing everyone how easy it can be!
Hi Olivia,
Just curious about the portion size? Is it 4 servings as a side or main course? Trying to prep for a party of 12 girls! Thanks!
Hi Kristen! It’s 4 as a side. Sorry, the plugin I use for the recipes don’t let me specify it. Maybe calculate 1/2 cup of (dry) rice per person? And adjust everything accordingly! :)
I am so stealing this recipe :) Looks fantastic and I haven’t made Risotto in years!
Thank you, Kathi! I love risotto and it’s so easy to make!
Made this recipe tonight and it’s amazing! Just measure and follow every step, get good ingredients and voilà gourmet dinner in 30 minutes. Thank you so much for this page!
Thanks so much for the feedback, Carolina! ❤️
Ingredients say 4 tbls butter “divided” but leaves it unclear how it is divided.
Instructions say ” melt the butter and add the shallots”. How much of the divided butter do you melt at this time?
It goes on to say “Once the rice is al dente (tender to the bite) but you still have some liquid, add the cold butter”
Please advise how much butter for each
Olivia are you still here? Sure would like a reply to my question about the butter.
I am confused! It calls for shallots but clearly it is dressed with scallions?
You are right! It was a mistake and I’m correcting it now. Thank you!
Looks fantastic. My wife is a major gorgonzola fan and I can see this as a side for our next anniversary dinner.
You say to, “Decorate with the shallots and serve immediately.”, but, there are green onions on the dish in the photos. Is that a mistake?
I’m confused. It says add butter to a large skillet and add shallots. Then at the end it says add the cold butter. Can you explain?