Gorgonzola Risotto
A creamy risotto from the Novara area made with Carnaroli rice and sweet Gorgonzola, finished until soft and velvety.
Ingredients
For 4 personeFor the risotto
To finish
Before you start
Method
Prepare the soffritto
Chop the onion and gently soften it in a saucepan with part of the butter.
Toast the rice
Add the rice and toast it until the grains become slightly translucent. Deglaze with the white wine.
Cook
Gradually add the hot stock and cook the rice, stirring continuously.
Add the Gorgonzola
In the final minutes, add the Gorgonzola pieces and stir until completely melted.
Finish the risotto
Remove from the heat, add the remaining butter and, if desired, a little Parmigiano. Adjust the seasoning with salt and pepper, then leave to rest briefly.
Good to know
Tips
Add the Gorgonzola towards the end of cooking to preserve its creaminess and aroma. Season with salt carefully, as the cheese is already savoury.
Variations
You can use sweet Gorgonzola for a milder result or add some spicy Gorgonzola for a more distinctive flavour.
Storage
This risotto is best served freshly made and is not recommended for storage.
Behind this recipe
Gorgonzola PDO is one of the signature cheeses of the Novara area. ATL Novara features several recipes for Gorgonzola risotto, demonstrating the strong connection between rice and cheese in local cuisine.
