RISOTTO WITH GORGONZOLA
This traditional risotto is a showcase for two of the great foods of Lombardy: the rice itself and Gorgonzola, the region's superb blue cheese. Here the cheese is more than a garnish (which I recommend in other riso recipes); it is the very essence of the dish. You blend in a generous half-pound of Gorgonzola just before serving, when the al dente risotto comes off the heat, to bring out the full flavor of the cheese, unaltered by cooking. This deserves a top-quality, genuine imported Gorgonzola, preferably not too piquant. I like sweet and creamy Gorgonzola Dolce, aged no more than 3 months. In Lombardy, chunks of fresh ripe pear are sometimes incorporated into risotto alla Gorgonzola. When pears are in season, it is easy to give the basic risotto this wonderful embellishment. Peel and cut ripe pears into about 2 cups of small cubes. When the rice is almost done, gently stir in the pears, and cook for just a minute. Turn off the heat, and finish the risotto with Gorgonzola and grana, as detailed below.
Yield serves 6
Number Of Ingredients 9
Steps:
- Heat the stock in a separate pot almost to the boil. Keep it very hot, near the risotto pan.
- Put the olive oil in the risotto pan, and set over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes. Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned). Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
- Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch. When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt. Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock. Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark. Add more stock if needed, and cook until the risotto is creamy but still al dente.
- Turn off the heat. Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish. Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated. Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.
GORGONZOLA AND PORCINI MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
- Reheat the stock to a simmer and keep warm over low heat.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
RISOTTO WITH PEPPERS AND GORGONZOLA
Make and share this Risotto With Peppers and Gorgonzola recipe from Food.com.
Provided by Maiumlteacute G.
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute.
- Add the rice, stirring well to coat all the grains. Season.
- In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite.
- Add gorgonzola, stir until heated through and just starting to melt. Season to taste.
- Serve and enjoy!
Nutrition Facts : Calories 701, Fat 16.9, SaturatedFat 8.8, Cholesterol 32.9, Sodium 620, Carbohydrate 108.9, Fiber 5.4, Sugar 4.3, Protein 18.8
GORGONZOLA AND RED PEAR RISOTTO
Categories Rice Vegetarian Blue Cheese Pear Winter Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
- Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.
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