Gorgonzola and walnut risotto

Gorgonzola and walnut rice: a creamy, delicate and very simple first course to prepare for a family lunch or dinner!

Gorgonzola and walnut rice is a first course with a strong flavour , perfect for all occasions. Like all risottos, this one is very simple to prepare but you need to pay attention to some steps such as adding the broth, always boiling and little by little, the walnuts and the gorgonzola.

In fact, the balance of the dish is based precisely on the contrast between the sweetness and creaminess of the cheese and the crunchy note given by the walnuts. Precisely for this reason they will have to be added at the last moment. Let's see all the steps to make this delicious gorgonzola and walnut rice.

How to prepare the gorgonzola and walnut rice recipe

1. First, finely chop the shallot and brown it in a pan over low heat with the butter. It must not take on color but become soft and transparent.
2. Then add the rice and toast it for 2 minutes over a high heat then add the white wine.
3. When you no longer smell alcohol rising from the pan, start the actual cooking by adding the boiling broth one ladle at a time. It should just barely cover the rice. From this moment calculate 16-18 minutes. While cooking, add salt if needed, keeping in mind that gorgonzola is a blue cheese and is quite tasty.
4. Once the rice is ready, remove the pan from the heat and stir in the gorgonzola (keep it at room temperature for the entire cooking time of the rice so that it is nice and soft).
5. Also add the chopped walnuts to the knife, give a stir and distribute on the plates.

We decided to mix the risotto with only the gorgonzola but if you want you can also add a spoonful of grated parmesan. Furthermore, if you love stronger flavours, you can use spicy gorgonzola instead of sweet gorgonzola. We also leave you a video that illustrates all the steps in a simple way.

Even tastier and more refined is the pear, gorgonzola and walnut risotto . The process is similar but the addition of pears creates a whole new balance of flavors that you should definitely try. The gorgonzola and radicchio version is excellent, where the cheese is able to perfectly balance and support the bitter taste of the radicchio.

Conservation

The risotto should be enjoyed as soon as it is made to appreciate all its creaminess. However, if you have leftovers, it can be kept in the refrigerator for up to 3 days, tightly closed in an airtight container. Then reheat it in a pan or in the microwave before serving.

Read also

The 7 steps to make a perfect risotto!