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Wednesday, December 26, 2012,2:19 AM by
Ponmathi Srilekha.S

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RISOTTO WITH GORGONZOLA

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Melt half the butter in a large pan over a low heat and fry the onion and dried sage until the onion is transculent but not browned.
  • Raise the heat slightly and add the rice. Then stir to thoroughly coat it with the onion, sage and butter, making sure that none of the ingredients brown. Fry until the rice is very hot and beginning to crackle.
  • Start adding the hot stock a ladleful at a time. Stir constantly and only add more stock when all the liquid has been absorbed.
  • When about half the stock has been used, stir in the Gorgonzola. Stir it thoroughly so that the cheese is evenly distributed into the rice as it quickly melts.
  • Continue to add the stock, making sure that the rice always absorbs the stock before you add more liquid.
  • When the risotto is creamy and velvety and the rice tender but firm to the bite, remove the pan from the heat and stir in the remaining butter, the cream and the fresh sage.
  • Adjust the seasoning, adding pepper but bearing in mind that the Gorgonzola is very salty and that more may not be needed.
  • Serve immediately on a warmed platter or individual plates and offering freshly grated Parmigiano Reggiano separately.

INGREDIENTS

  • 120 grams unsalted butter
  • 1 onion, chopped
  • ½ teaspoon dried sage
  • 350 grams risotto rice
  • 2 litres chicken or vegetable stock, kept simmering
  • 100 grams ripe Gorgonzola
  • 2 tablespoons single (light) cream
  • 4 fresh sage leaves, very finely chopped
  • Sea salt and freshly milled black pepper
  • Freshly grated Parmigiano Reggiano, to serve

5 comments for “Risotto with Gorgonzola”

  • Posted Sunday, February 12, 2023 at 7:07:56 PM

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