Risotto: Gorgonzola and White Wine


Risotto is a rich and creamy Italian rice dish. The creamy texture comes not from any dairy products, but from the rice itself and the way it is prepared. It's made with a starchy Italian rice, usually arborio. Technique is critical to get it right, it can be flavored in many different ways. The gorgonzola recipe here is something I put together based on the traditional technique which can be applied to any number of other risotto recipes including the classic Milanese style with saffron and parmesan.

Gorgonzola and White Wine Recipe


1 Cup finely chopped onion
2 cloves garlic finely chopped
2 tbsp extra virgin olive oil
1/3 Cup white wine
1 Cup Arborio (or other Italian risotto rice), uncooked
5 Cup chicken or vegetable stock
2-4 oz. Gorgonzola cheese (to taste) broken up


In one saucepan, heat stock to a bare simmer. In another saute olive oil, garlic and onion until soft. Then add rice and stir until coated. Then add white wine and stir. While stirring constantly add 1/2 cup of stock. Continue to stir while the stock is absorbed by the rice. (It will start to stick to the bottom of the pot.) Then add another 1/4 to 1/2 cup of stock and continue to do so each time the previously added stock is absorbed. Always keep stirring during this process. After 17-20 minutes, the rice will become al dente and gain a texture similar to macaroni and cheese. When this happens, remove from heat and stir in the cheese until it melts. Serve immediately. This recipe yields two meal-size servings or four side dishes.

Notes: It doesn't take long to cook, but there is no "sit down" time making risotto. It requires constant attention. You need to keep stirring to release the starches in the rice which give it its distinctive creaminess. Gorgonzola is a strong cheese and has a strong flavor so don't overdo it.