Risotto al Gorgonzola

Ingredients

• 4½ cup 4-5 cups, or half canned broth and half water homemade chicken broth
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• ¼ cup finely chopped onion
• 1¼ cup short grain rice, such as Arborio or Vialone Nano
• ½ cup dry white wine
• salt and freshly ground pepper, to taste
• 4 oz Gorgonzola, rind removed

Method

1. Heat the broth to just below simmering.
2. In a large saucepan, heat the butter and oil over medium low heat. Add the onion and cook, stirring occasionally, until the onion is tender and golden, about 7 minutes. Add the rice and cook, stirring constantly, until the rice is coated.
3. Raise the heat to medium. Add the wine and cook, stirring constantly, until most of the liquid is absorbed. Continue adding the broth a half cupful at a time, stirring after each addition. Use only as much of the liquid as necessary so that the rice is tender yet still firm to the bite. This should take about 20 minutes. If more liquid is needed use water. Season to taste with salt and pepper about halfway through the cooking time.
4. Mash the Gorgonzola with a fork. Add the cheese to the risotto, stirring until partially melted and creamy. Serve immediately.

Notes

Marked "Excellent". Serves 4.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom