Risotto with Red Onions and Gorgonzola
Category: Main Courses | Servings: 4
This creamy risotto with sweet red onions and the rich, tangy flavor of Gorgonzola is a perfect dish for any occasion. The balance of savory and creamy textures makes it a comforting yet elegant choice for a cozy dinner. Let’s walk through the steps to create this decadent risotto, complete with ingredients that bring out the depth of flavor in every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 240g |
| Red onions | 400g |
| Gorgonzola cheese | 140g |
| White wine | 100ml |
| Butter | 20g |
| Vegetable broth | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Instructions
-
Prepare the Onions
Begin by peeling and slicing the red onions into thin half-moon shapes, about half a centimeter thick. Heat a drizzle of extra virgin olive oil in a pan. Once the oil is hot, add the sliced onions, seasoning them with a pinch of salt. Pour in a ladle of hot water to keep the onions moist during cooking.
Cook on low heat for about 15 minutes, or until the onions are tender yet still maintain their shape. If needed, add more hot water to keep the onions from drying out. Once cooked, remove from the heat and set them aside. -
Cook the Rice
In a large saucepan, heat a knob of butter along with a splash of extra virgin olive oil over medium heat. When the butter melts, add the Carnaroli rice. Toast the rice lightly for about 1-2 minutes, stirring gently to coat each grain in the butter and oil. -
Deglaze and Simmer
Pour in the white wine and allow it to evaporate completely, leaving behind a rich flavor. Gradually add vegetable broth to the rice, one ladle at a time. Stir the rice continuously, allowing the broth to be absorbed before adding more. Continue adding the broth, stirring occasionally, until the rice is fully cookedโthis should take about 15-18 minutes. -
Season and Finish Cooking
Season with fine salt and black pepper to taste about 2 minutes before the risotto is done. Once the rice is cooked and creamy, remove the pan from the heat. -
Add the Gorgonzola
While the risotto is still hot, stir in the crumbled Gorgonzola cheese. The residual heat will melt the cheese, creating a velvety and luscious sauce that coats the rice. Stir until the Gorgonzola is completely incorporated, giving the risotto a rich, creamy texture. -
Serve and Enjoy
Spoon the risotto onto serving plates, ensuring it is creamy and beautifully spread out. Serve immediately while it’s warm and enjoy the delicious balance of caramelized onions and creamy Gorgonzola in every bite.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 10g |
| Carbohydrates | 60g |
| Fat | 18g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sodium | 600mg |
| Cholesterol | 30mg |
This risotto is a great example of how simple ingredients can come together to create a dish that’s both comforting and gourmet. The sweetness of the caramelized onions pairs perfectly with the bold, creamy Gorgonzola, making this a dish thatโs sure to impress. Serve it as a main course with a light salad or as a side dish to your favorite protein!
