Gorgonzola risotto recipe
risotto in a pot with a wooden spoon
Gorgonzola risotto is a recipe to please all palates. It tastes fabulous but it is also gluten-free and ideal for vegetarians. Serve it immediately as it congeals on sitting. Vialone Nano risotto rice is best.
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 4
750ml (1¼pts) vegetable stock
50g (2oz) butter plus a little extra for later
2 shallots, finely chopped
300g (10oz) Vialone Nano risotto rice
150ml (¼pt) dry white wine
150g (5oz) Gorgonzola, in small pieces
50g (2oz) fresh Parmesan cheese, grated
1 Heat up the stock and keep it hot. Melt the butter in a large heavy-based pan. Cook the shallots gently until softened but not browned. Add the rice and stir well to coat in butter. Add a good pinch of salt and the wine. Bubble, then gradually add a ladleful of stock, stirring after each addition until the stock is absorbed. This will take around 15 minutes.
2 When nearly all the stock has been absorbed, add the Gorgonzola and stir well. The rice should be cooked through but with a bit of bite. Stir in the Parmesan, then add a knob of butter and cover for a few minutes. Serve immediately.
Per serving: 650cals, 32g fat, 20g saturated fat, 68g carbohydrate
