Risotto al Gorgonzola
Equipment needed : Wide, shallow pan
Maintain a gentle simmer during cooking
In a saucepan, warm the broth.
In a wide, shallow pan, heat the butter and olive oil over medium heat.
Sauté the chopped onion until translucent.
Add the Arborio rice and toast it for a couple of minutes.
Pour in the white wine and cook until it's mostly absorbed.
Begin adding the warm broth one ladle at a time, stirring continuously.
When the rice is creamy and al dente, stir in the crumbled Gorgonzola cheese and heavy cream.
Remove from heat, season with salt and black pepper.
Garnish with chopped walnuts, if desired, and let it rest for a couple of minutes before serving.
Serving Size 4
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 17.98g28%
- Total Carbohydrate 60g20%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.