Gorgonzola cheese and walnuts risotto

This gorgonzola risotto recipe streamlines the traditional risotto process to fit into a 20-minute window without sacrificing the creamy texture that defines the dish. The tanginess and flavor of gorgonzola cheese pairs wonderfully with radicchio (a bitter and purple type of chicory) and walnuts. It is naturally gluten-free, as it relies on the starch of the rice rather than flour-based thickeners. It is also a naturaly vegetarian dish, so perfect to serve to a crowd of friends with different dietary restrictions.

Nutritional Profile (Per Serving)

• Complex Carbohydrates: rice provides a steady energy release.
• Healthy Fats: Walnuts are rich in Omega-3 fatty acids and antioxidants.
• Micronutrients: Radicchio is an excellent source of Vitamin K (bone health) and anthocyanins (the pigments that provide its bitter, heart-healthy properties).
• Protein: Gorgonzola and walnuts provide a moderate protein boost for a plant-forward meal.

Ingredients

Esporta in Fogli

Efficiency Tips & Tricks

• The Broth Hack: Always keep your broth at a low simmer in a separate pot. Adding cold broth to the rice shocks the starch and stops the cooking process, adding minutes to your prep time.
• Pan Geometry: Use a wide, shallow pan (like a sauté pan) rather than a deep pot. This increases the surface area, allowing the rice to cook faster and more evenly.
• Skip the Constant Stirring: You don’t need to stir for 20 minutes straight. Stirring every 2 minutes is sufficient to release the starch while allowing you to multitask.
• The Bitter Balance: If the radicchio is too bitter for your taste, soak the shredded leaves in cold water for 10 minutes before cooking.

Step-by-Step Instructions

1. Prep: Finely mince the shallot and shred the radicchio into thin ribbons. Toast walnuts in a dry pan for 3 minutes; set aside.
2. Sauté: Melt 1 tbsp oil/butter in a wide pan. Sauté shallots until clear.
3. Toast: Add the rice. Stir for 60 seconds until the edges are translucent. This creates a seal on the grain to prevent it from becoming mushy.
4. Deglaze: Add wine. Stir until evaporated. Add radicchio and cook for 2 minutes until wilted.
5. Hydrate: Add the hot broth 2 ladles at a time. Wait for the liquid to be mostly absorbed before adding more. Repeat for 15 minutes or until rice is tender but firm.
6. Mantecatura (The Finish): Turn off the heat. This is crucial: do not melt the cheese over active flame or it can become oily. Stir in the Gorgonzola and a knob of butter.
7. Serve: Top with toasted walnuts and fresh black pepper.

Dietary Substitutions

• Vegan: Replace Gorgonzola with a vegan blue cheese (often almond or cashew-based) or 2 tbsp of nutritional yeast mixed with cashew cream. Use olive oil instead of butter.
• Alternative Blue Cheeses: For a sharper bite, use Gorgonzola Piccante or Roquefort. For a milder profile, use Brie or Camembert.

Gorgonzola cheese and walnuts risotto

5.0 from 1 vote

Course: MainCuisine: Italian

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Total time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• ¼ cup finely chopped shallot or onion

• 1 cup chopped radicchio

• 1 cup Carnaroli or Arborio rice

• ¼ cup dry white wine

• 5 cups bone broth or vegetal broth (seasoned with salt)

• ½ cup Gorgonzola cheese

• butter

• ¼ cup crushed walnuts

• a pinch salt and pepper

How to

• In a large pot, heat 2 tablespoons of butter over medium heat. Add the finely chooped onions and sauté until soft and fragrant, about 3-4 minutes. Meanwhile, reheat your broth in a separate pot until boiling hot.
• Add the rice and stir to coat it in butter. Let it toast for about a minute until slightly translucent at the edges. After this time, add white wine and let it simmer until you no longer can smell the alcohol. Then add the chopped radicchio.
• Pour in all the broth, stirring occasionally. Let it simmer gently for about 15 to 18 minutes, covered with a lid. Toward the last minutes, if you see that there is still a lot of broth (more than 1 inch on top of rice), uncover and continue to cook.
• Once the rice is soft but still slightly al dente, taste your risotto and adjust seasoning with salt and black pepper. Stir in the Gorgonzola cheese and mix until it dissolves. Turn off the stove, cover the risotto and let it rest for 1-2 minutes. Serve right after with crushed walnuts on top.

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