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.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Servings: 2people
Author: Marinka
Ingredients
1shallot
1tablespoon butteror oil
3/4cupcarnaroli riceor arborio rice
1/4cupwhite wine
2cupsvegetable brothor chicken stock
1/3cupGorgonzola Dolce cheese
1/4cupcream
2tablespoonssundried tomatoes
1tablespoonsagechopped
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.