The risotto follows the classic method: onion softened in butter or oil, rice toasted briefly until translucent, white wine absorbed, then warm broth added ladle by ladle until the rice is creamy and just tender. The Gorgonzola Dolce and cream go in at the end, off the heat, stirring until the cheese melts and the risotto becomes glossy. The sundried tomatoes go in with it, their concentrated, jammy intensity is exactly what this mild, creamy risotto needs to give it a point of focus.
Fresh sage scattered over the top is the finishing herb, and it earns its place, its slight bitterness keeps the sweetness of the Dolce from dominating. Simple dishes with good quality ingredients can taste extraordinary, and this risotto for two is exactly that. The only variable that matters is the cheese: use Dolce, not Piccante, and the whole character of the bowl changes accordingly.
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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
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
Gorgonzola Risotto with Sundried Tomatoes
Pin Recipe FacebookIngredients
- 1 shallot
- 1 tablespoon butter, or oil
- 3/4 cup arborio rice, or carnaroli 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.