Gorgonzola Risotto Recipe

Ingredients:

• 2 cups Arborio rice
• 5 cups chicken or vegetable broth
• 1 onion, finely chopped
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled Gorgonzola cheese
• 3 tablespoons butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Instructions:

1. In a large saucepan, bring the broth to a simmer and keep it warm over low heat.
2. In a separate pot, melt 2 tablespoons of butter over medium heat and sauté the onions until softened and translucent, about 5 minutes.
3. Add the rice and stir to coat with the butter and onion mixture. Cook for 2-3 minutes until the rice grains turn slightly translucent.
4. Pour in the white wine and stir until it has evaporated.
5. Begin adding the warm broth, one ladleful at a time, stirring constantly and allowing the rice to absorb the broth before adding more. Cook the rice until it is tender but still slightly al dente, about 20-25 minutes.
6. Remove the pan from heat and stir in the remaining tablespoon of butter, Parmesan cheese, and Gorgonzola cheese until the cheese has melted and the risotto is creamy. If the mixture is too thick, add more broth until it reaches your desired consistency.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.

Verdict:

This Gorgonzola Risotto is a decadent and comforting dish that is sure to impress. The creamy rice is perfectly balanced with the tangy and rich flavors of the Gorgonzola and Parmesan cheeses. Serve it as a side dish with roasted meats or as a main course with a simple salad.

Serving Suggestions:

• Pair with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.
• Top with sautéed mushrooms for an earthy and savory twist.
• Try using different cheeses, such as Fontina or Asiago, to create your own unique flavor combinations.