Gorgonzola Risotto

A classic of the Italian North — creamy Carnaroli rice with melting gorgonzola dolce, white wine, and a Parmigiano mantecatura. Decisive, velvety, and deeply comforting.

Amount	Ingredient
11¼ oz (320 g)	Carnaroli rice
3½ tbsp (50 g)	butter (25 g for soffritto + 25 g for toasting)
5¼ oz (150 g)	gorgonzola dolce
1 quart (1 L)	hot vegetable broth
½ cup (100 g)	dry white wine
1	white onion
1 oz (30 g)	Parmigiano Reggiano, grated
	fine salt, black pepper

Gorgonzola is one of Italy's great blue cheeses, and in this risotto it takes center stage. Sweet gorgonzola (dolce) melts into the rice at the very end, off the heat, creating a sauce of extraordinary creaminess with just the right tang. The soffritto is a simple white onion cooked slowly in butter for ten minutes until it nearly dissolves — the quiet foundation. White wine, vegetable broth, a little Parmigiano, and fresh black pepper complete a dish that tastes like Lombardy in a bowl.

Ingredient notes: Gorgonzola dolce is the sweet, creamy variety — milder and silkier than gorgonzola piccante. If you prefer more bite, use a mix of the two. The onion needs 10 patient minutes to become tender and translucent; this is the flavor base.

• Large saucepan (for the risotto)
• Chef's knife and cutting board
• Wooden spoon
• Ladle

1. Warm the broth (5 min). Prepare the vegetable broth and keep it hot.
2. Soften the onion (10 min). Mince the onion and sauté it over low heat with 25 g of butter until wilted and translucent — about 10 minutes. Set the onion aside.
3. Toast the rice (3 min). In the same pan, melt the remaining 25 g of butter. Add the rice and toast over moderate heat, stirring often.
4. Deglaze (2 min). Pour in the white wine, let the alcohol evaporate, then begin cooking with one or two ladles of hot broth, just covering the rice.
5. Cook the risotto (15 min). Salt lightly, return the onion to the pan, and cook the risotto, adding broth as needed, until al dente.
6. Manteca (2 min). Meanwhile, cut the gorgonzola into pieces. Off the heat, add the gorgonzola and Parmigiano and stir to melt into a creamy sauce.
7. Serve (1 min). Finish with freshly ground black pepper and serve immediately.

• Patience with the onion. Ten minutes on low heat makes it sweet and melting — the whole dish depends on it.
• Gorgonzola off the heat. Melting it after the pan leaves the stove keeps it creamy, never grainy.
• Sweet or piccante? Gorgonzola dolce is silkier; a touch of piccante adds a kick.
• Pepper at the end. Freshly ground pepper cuts the richness beautifully.
• Taste before salting. Gorgonzola and Parmigiano bring salt.
• Don't over-stir. Gentle, steady stirring keeps the grains intact.
• Warm the bowls. Gorgonzola risotto sets fast — hot plates keep it flowing.

Mistake	Why It Hurts	The Fix
Rushing the onion	Raw, sharp taste	10 minutes on low heat
Adding gorgonzola on the heat	Grainy, separated sauce	Off the heat, stir to melt
Too much gorgonzola	Overpowering, heavy	150 g is the sweet spot
Boiling the rice hard	Starchy, uneven	Moderate heat, gradual broth
Over-salting	Cheese already seasons	Taste before adding salt
Warm plate	Fast-cooling risotto	Warm the bowls

• Gorgonzola and Pear: Fold in caramelized pear cubes — a classic pairing.
• Walnut Gorgonzola: Add toasted walnuts at the mantecatura.
• Spicy Version: Use gorgonzola piccante and chili flakes.
• Radicchio Gorgonzola: Wilt shredded radicchio into the rice.
• Mascarpone Finish: A spoonful of mascarpone makes it extra luxurious.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the creamy emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

Rich and creamy, this risotto wants wines with grip:

• Barolo — Nebbiolo's power matches the blue cheese.
• Amarone — Dense and rich.
• Pinot Nero — Lighter, berry-driven alternative.
• Franciacorta Brut — Bubbles cut through the cream.

Per Serving (about 1¼ cups)
Calories	590
Protein	19 g
Fat	24 g
Carbohydrates	74 g
Fiber	2 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is gorgonzola dolce?

The sweet, creamy variety of gorgonzola — milder and softer than piccante, perfect for melting into risotto.

Can I use gorgonzola piccante?

Yes, if you want a sharper, more assertive flavor. A mix of both is a great middle ground.

Do I need the white wine?

It adds brightness and acidity. You can skip it and add a splash of broth, though the result is slightly flatter.

Is this vegetarian?

Yes — vegetable broth and cheese make it fully vegetarian.

What pairs best with gorgonzola risotto?

Pears, walnuts, and radicchio are the classic Italian companions — all work as variations here.

• Risotto del Re (Volume 3)
• Risotto al Radicchio e Taleggio (Volume 3)
• Risotto con Crema di Zucca e Pecorino (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.