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from Bao's cookbook

Risotto Al Gorgonzola (Gourmet 1976)




  • 5 cups chicken stock or reduced-sodium chicken broth (40 fl oz)
  • ¾ stick (6 tablespoons) unsalted butter, cut into tablespoon pieces
  • 2 tablespoons olive oil
  • 2 ½ cups Arborio rice (14 oz)
  • 1 1/3 cups heavy cream --> 1 cup
  • 5 oz Gorgonzola dolce, cut into ¼-inch pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Preparation:
    1. Bring stock to a simmer in a 3-quart heavy saucepan, then turn off heat.
    2. Meanwhile, heat 2 tablespoons butter and oil in a 4 to 5-quart heavy pot over moderately high heat until foam subsides, then stir In rice and cook, stirring, 3 minutes.
    3. Add all of stock to rice at once and cook over moderately high heat, stirring frequently to prevent rice from sticking and to let rice absorb liquid, 12 minutes.
    4. Meanwhile, heat cream and Gorgonzola in cleaned 3-quart heavy saucepan over moderately low heat, stirring, until cheese is completely melted, then stir in salt and pepper.
    5. Add cream mixture to cooked rice and simmer, stirring, until sauce has been absorbed, rice is very tender, and mixture is thickened, 8 to 10 minutes.
    6. Remove from heat and stir rice with a fork, then stir in remaining 4 tablespoons butter and parmesan until incorporated. Serve sprinkled with parsley.

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    modified: 2012.08.23 | created: 2011.12.30

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