Gorgonzola Risotto

History & Background

Gorgonzola has been produced in Lombardy and Piedmont since the 11th century. The pairing with rice is a 20th-century achievement of Lombard cooking, in the Po Valley farmhouses where paddies and cheese dairies lived together.

Ingredients for 4

• 320g Carnaroli rice
• 200g Gorgonzola DOP (sweet or piccante to taste)
• 1 shallot
• ½ glass white wine
• 1L vegetable broth
• 40g cold butter
• 40g grated Parmigiano
• Walnut kernels (optional)
• Extra virgin olive oil
• Salt, pepper

Method

1. Remove the Gorgonzola rind, cube it and let it come to room temperature.
2. Sweat the chopped shallot with oil and a little butter.
3. Toast the rice and deglaze with wine.
4. Add hot broth, stirring calmly.
5. At 16 minutes, turn off the heat.
6. Manteca off the heat with cold butter, Parmigiano and 2/3 of the Gorgonzola.
7. Add the remaining Gorgonzola cubes at plating.
8. Garnish with crushed walnut kernels and pepper.

Wine pairing

Moscato d'Asti or a light passito: the sweet–piccante contrast lifts the blue. For the dry-only, Gewürztraminer.

Common mistakes

• Using cold Gorgonzola: doesn't melt, stays in chunks.
• Adding too much Parmigiano: clashes with the blue. 40g is enough.
• Manteca-ing over heat: cheese splits and turns stringy.