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.
Nutrition
Calories: 420kcal, Carbohydrates: 43g, Protein: 11g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 1357mg, Potassium: 344mg, Fiber: 2g, Sugar: 1g, Vitamin A: 570IU, Vitamin C: 17mg, Calcium: 173mg, Iron: 3mg