Risotto With Gorgonzola And Toasted Walnuts

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 5 cups chicken broth
• 2 tablespoons butter
• 1 small onion , minced
• 1 ½ cups arborio rice
• ½ cup dry white wine
• 4 ounces gorgonzola , diced
• ½ cup chopped toasted walnuts
• ½ cup parmesan cheese
• ¼ cup mascarpone cheese or ¼ cup heavy cream
• salt
• white pepper , as needed

Directions:

1. Bring broth to a simmer in sauce pan.
2. Heat butter in large heavy skillet over low heat.
3. Add onions and saute until tender.
4. Add rice and saute for 1 minute.
5. Add white wine and stir until absorbed.
6. Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
7. Wait until each broth addition is absorbed before adding the next.
8. When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
9. Salt and pepper to taste.
10. Serve immediately.

Reviews

[Shannon W.]

I enjoyed making this dish. This is NOT for those who dislike gorgonzola. Luckily, I adore gorgonzola! However, I'm not sure that the taste of walnuts and gorgonzola goes well with a risotto made with white wine - I think that the combination of gorgonzola and walnut is best with a cream sauce pasta, or spinach leaves in a salad. It is a little strange with a broth/wine risotto, or maybe it is just something my palate is not used to. I did enjoy this, though, and it looked lovely. This made a rich, creamy risotto - I think next time I'm going to substitute vegetables and asiago for the gorgonzola and walnut. Thanks for posting this for everyone to enjoy!