Updated: Mar 22
I don’t know why gorgonzola cheese in my mind is connected with the cold weather.
Wrongly. Gorgonzola cheese is one of the cheeses that we enjoy using more, in lot of dishes. Pasta, pizza, salads, panini, on its own or together with some special jams or with fruit.
In risotto is melting and giving to the rice the perfect creamy consistence.
Some crushed walnuts on top for the perfect comfort.
Serving 2/3 people
180 gr rice
30 gr of butter
half onion finely chopped
120 gr of gorgonzola cheese dolce or piccante
walnuts (in pieces and grounded)
40 gr of grated parmesan
Get all your ingredients ready on the side.
In a pan heat the butter and once melted add the onion finely chopped and cook it until softened and golden. Add now the rice and stir it until toasted.
Add the white wine and let it evaporate.
Add now slowly and in different times, until absorption, the vegetable stock or the salted water and stir it patiently until the rice is cooked.
At half cooking, if you like a stronger presence of the nuts, add the crushed walnuts and keep stirring.
Add now the gorgonzola cheese and a little spoon of butter and stir it well.
Let it rest for few minutes and if you like add parmesan on top and a little walnut to decorate.