Gorgonzola Risotto
Delightful twist on the classic risotto, this dish combines the rich flavors of gorgonzola and creamy arborio rice.
Delightful twist on the classic risotto, this dish combines the rich flavors of gorgonzola and creamy arborio rice.
- Carbohydrate 93.1781931204987 g
- Cholesterol 600.126187621173 mg
- Fat 212.248304402351 g
- Fiber 0 g
- Protein 100.857654382338 g
- Saturated Fat 120.701117525377 g
- Serving Size 1 1 Recipe (2821g)
- Sodium 5874.65541978146 mg
- Sugar 93.1781931204987 g
- Trans Fat 12.603356284938 g
- Calories 2682 calories
Step-by-step
- Bring stock to a simmer until warm. Meanwhile in a 4-5 quart heavy pot, heat 2 tablespoons of butter and oil over high heat until foam subsides.
- Add the rice and cook, stirring, for 4 minutes.
- Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.
- In the stock pan just used, add the heavy cream and the Gorgonzola and over low heat stir until all the cheese is melted. Season to taste with salt and pepper and remove from heat.
- When rice has cooked add the cream sauce and simmer, stirring until the sauce is absorbed and the rice is tender, and the risotto is thickened.
- Remove from heat, fluff with a fork and add the Parmigiano, the remaining 4 tablespoons butter. Mix well and serve immediately.
Cooking high-starch arborio rice requires managing rapid liquid absorption without scorching the grains at the base of a heavy four-to-five-quart pot. When preparing rich dishes containing heavy cream and gorgonzola dolce, advance preparation demands careful temperature control to prevent dairy proteins from breaking down during storage. Cool cooked portions rapidly within two hours before transferring them to airtight containers for refrigerator storage lasting up to three days.
Reheating and Freezing Dynamics
Freezing rice dishes with heavy dairy content often leads to grain dehydration and sauce separation upon thawing. To restore frozen portions safely, thaw the risotto overnight in the refrigerator, then gently warm it on the stovetop over low heat while whisking in a splash of warm chicken stock to rebuild the emulsion. Judge doneness and proper consistency by testing for a tender al dente bite where individual grains retain slight resistance at the center without tasting chalky.
- Add liquid gradually during reheating to prevent scorching on high burners.
- Maintain low heat settings when melting soft blue cheeses to avoid oil separation.
