Fish

Risotto al Gorgonzola (Risotto with Blue Cheese) takes several minutes to prepare.

Risotto al Gorgonzola (Risotto with Blue Cheese) takes several minutes to cook.

Risotto al Gorgonzola (Risotto with Blue Cheese) makes 4 servings.

The ingredients for Risotto al Gorgonzola (Risotto with Blue Cheese) are:

8 cups Pastaworks’ chicken stock
• 2 Tbsp. olive oil or unsalted butter
• 1 medium onion, very finely chopped
• 2½ cups Arborio or Carnaroli rice
• 8 ounces
Gorgonzola dolce, rind trimmed and crumbled into small bits
• ? cup milk, or more if necessary
• salt to taste

Here is how you make Risotto al Gorgonzola (Risotto with Blue Cheese):

Bring the stock to a boil and immediately reduce it to a simmer.Put the butter or olive oil in a heavy-bottomed sauté pan over medium heat. Whenthe oil is hot, add the onion. Cook, stirring, until the onion is translucent, about 3minutes. Do not allow the onion to color.Raise the heat to high. Add all of the rice at one time. Cook, stirring vigorously,exposing all of the rice to the heat for about 1 minute. It will turn translucent,revealing an opaque “pearl” in the center of each grain. When you see this, the riceis sufficiently “toasted”, which makes it better able to absorb the stock.Immediately reduce the heat to low and add enough stock so that the rice iscovered with the thinnest veil of stock (between 2 -3 ladles’ worth). Stir todistribute the stock throughout the pan. Season with salt. Adjust the heat so thatthe stock is barely bubbling. In about 2 minutes, the rice will look dry, with airholes in a creamy, wet surface. Add a ladleful of simmering stock. Stir it in briefly.If the rice is sticking to the bottom of the pan, either the heat is too high or you’vewaited too long to add more stock. Adjust the heat, add more stock and salt ifneeded after tasting.After 18 to 20 minutes the rice should be tender-but-firm and slightly liquid,When the rice is done, remove it from the heat, add the Gorgonzola and the milkand stir vigorously. If the consistency is too dry, add more milk. Serve immediatelyon hot plates.Number of Servings: 4Recipe submitted by SparkPeople user METTLEMETAL.

The nutritional information for Risotto al Gorgonzola (Risotto with Blue Cheese) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 884.5

• Total Fat: 31.1 g
• Cholesterol: 53.6 mg
• Sodium: 3,964.5 mg
• Total Carbs: 102.7 g
• Dietary Fiber: 2.0 g
• Protein: 44.8 g