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.
Key Ingredient in This Recipe
- Shallot – or another type of onion
- Butter – or olive oil
- Aroborio rice – or carnaroli rice
- White wine
- Broth – vegetable or chicken
- Gorgonzola Dolce cheese
- Cream
- Sundried tomatoes
- Sage
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 🙂
I made a few pasta dishes with the Gorgonzola Dolce. Cavatelli with Gorgonzola Sauce and Penne with Gorgonzola and Mozzarella.
How to Make Gorgonzola Risotto with Sundried Tomatoes
- Peel and chop the shallot.
- Warm the wine and stock.
- Make the Risotto. The whole process is explained in this post.
- 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.
Enjoy!
Other Risotto Recipes to Try
- Red Wine Risotto with Mascarpone,
- Spinach Risotto with Fried Egg
- Coconut Risotto with Cranberries and Arugula.
Gorgonzola Risotto with Sundried Tomatoes
Pin Recipe FacebookIngredients
- 1 shallot
- 1 tablespoon butter, or oil
- 3/4 cup carnaroli rice, or arborio rice
- 1/4 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.