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#risoalgorgonzola #rice#risotto

Riso al Gorgonzola

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Course Main Course
Cuisine Italian

Equipment

  • Large pot or saucepan
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Grater (for cheese)

Ingredients
  

  • 1 cup Arborio rice for that creamy texture
  • 4 cups vegetable or chicken broth
  • 1 medium onion finely chopped
  • 2 tablespoons olive oil
  • 1 cup Gorgonzola cheese crumbled (adjust based on taste)
  • 1/2 cup heavy cream optional for extra creaminess
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Step 1: Prepare the Broth
  • Heat the Broth: In a saucepan, bring the vegetable or chicken broth to a simmer. Keep it warm on low heat throughout the cooking process.
  • Step 2: Sauté the Onions
  • Sauté: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir occasionally to avoid burning.
  • Step 3: Toast the Rice
  • Add the Rice: Add the Arborio rice to the pot. Stir for about 2 minutes until the rice is well-coated and lightly toasted.
  • Step 4: Add the Broth Gradually
  • Add Broth Gradually: Pour in 1 cup of the warm broth, stirring constantly until the liquid is mostly absorbed. This will take about 4-5 minutes. Continue adding the broth, one cup at a time, allowing each cup to absorb before adding the next. This process will take about 15-20 minutes until the rice is creamy and al dente.
  • Step 5: Incorporate the Gorgonzola
  • Add Cheese and Cream: Once the rice is cooked, remove it from the heat. Stir in the crumbled Gorgonzola cheese and heavy cream (if using). Mix until the cheese is melted and well-combined. Season with salt and pepper to taste.
  • Step 6: Let it Stand
  • Rest: Allow the risotto to sit for about 5 minutes to thicken before serving.
  • Step 7: Serve
  • Garnish: Serve hot, garnished with fresh parsley. Enjoy your creamy Riso al Gorgonzola!