This Gorgonzola Risotto with Sundried Tomatoes is not difficult to make and with a sprinkle of fresh sage, you’ll have a flavorful, velvety rice dish.
We’re kinda in between summer and fall. Here in GA, we’re expecting still 90 degrees later this week, but I am sure there are lower temperature more up North. It is a time that I’ll eat fewer salads, but I am not ready to totally convert to comfort food as yet; I would like to hang on to ‘summer food’ just a little longer.
This Gorgonzola Risotto with Sundried Tomatoes recipe contains cheese and carbs, so it would qualify as comfort food, but as it is not very heavy;I see it as a late-summer recipe.
As funny as this may sound, I am often positively reminded that simple dishes with good quality ingredients can taste a million bucks. This Gorgonzola Risotto with Sundried Tomatoes is in my humble opinion one of them. I do need to say that the flavor of the dish can taste totally different when you’re using a Mountain Gorgonzola or a Gorgonzola Piccante instead of a Gorgonzola Dolce. As the words indicate piccante is stronger than dolce 🙂
Also the type of rice is crucial. I used Acquerello Organic Carnaroli Rice because it so absolutely delicious, but the difference with another carnaroli rice is subtle. Identifying flavors is not easy; I can speak from experience. In my previous job, we had to compare flavors when new products were under development. There were 2 panels, one made up of people who could distinguish flavors well and other who couldn’t. The latter group represented the customer. I was is the second group. I was and am able to describe a flavor that I experience, but I was not very good in tiny, minute concentration differences. Most people are not, so I am in good company.
As far as the recipe for this dish is concerned, please find it below. The short variety would be; make risotto the way you are used to. Then add the Gorgonzola, cream, sundried tomatoes, sage and salt and pepper.
Other Risotto dishes I made, all very different in flavor and color.
- Red Wine Risotto with Mascarpone,
- Spinach Risotto with Fried Egg
- Coconut Risotto with Cranberries and Arugula.
Gorgonzola Risotto with Sundried Tomatoes
- 1 shallot
- 1 tablespoon butter or oil
- 1 cup carnaroli rice or arborio rice
- 1/2 cup white wine
- 2 cups vegetable broth or chicken stock
- 1/3 cup Gorgonzola Dolce cheese
- 1/4 cup cream
- 2 tablespoons sundried tomatoes
- 1 tablespoon sage chopped
- salt and pepper
- Peel and chop the shallot. Warm the wine and stock.
- Heat the butter to a Dutch oven and sweat the shallots in the butter. Add the rice, stir, coating the rice grains with the hot butter. Allow to cook for a little and wait until the rice grains are making noise and you see the rice becoming translucent.
- Add the white wine and allow it to be absorbed by the rice. Once absorbed, add the stock, ladle by ladle until all liquids are absorbed by the rice.
- Add the cheese and cream and mix with the rice. Finally add the chopped sundried tomatoes, sage and salt and pepper to taste. Mix and the risotto is ready to be served.