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, corporate, 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 would represent the customer. I was is the second group. I was and hope still 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, add Gorgonzola, cream, sundried tomatoes, sage and salt and pepper. And Enjoy!
Other Risotto dishes I made, all very different in flavor and color.