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Creamy gorgonzola risotto topped with toasted walnuts and a fried sage leaf, served in a shallow white bowl

Creamy Gorgonzola Risotto with Toasted Walnuts

Arborio rice simmered in stock and finished off the heat with melted gorgonzola dolce, parmesan, and toasted walnuts.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian (Northern Italy)
Calories: 520
Ingredients Method Notes

Ingredients
  

For the risotto
  • 320 g Arborio or carnaroli rice
  • 150 g Gorgonzola dolce, cubed plus extra for garnish if you like
  • 40 g Butter divided
  • 1 tbsp Olive oil
  • 1 Shallot, minced small
  • 120 ml Dry white wine
  • 1.2 liters Vegetable or chicken stock kept at a bare simmer
  • 40 g Parmesan, grated
  • Salt and black pepper to taste
For serving
  • 40 g Walnuts, toasted and chopped
  • 6 Fresh sage leaves to 8; optional, fried in a little butter

Method
 

Prep
  1. Warm the stock in a small saucepan and keep it at a bare simmer, about 85 C / 185 F, over low heat.
  2. Cube the gorgonzola and set it out at room temperature so it melts evenly later.
Cook the risotto
  1. Heat olive oil and half the butter in a wide saucepan over medium heat. Add the shallot and cook 3 to 4 minutes until translucent.
  2. Add the rice and stir for 2 minutes until the edges turn translucent and the grains are coated in fat.
  3. Pour in the wine and stir until it's fully absorbed, about 1 to 2 minutes.
  4. Add the hot stock one ladle at a time, stirring frequently and waiting until each ladle is absorbed before adding the next. This takes 17 to 18 minutes total, until the rice is creamy on the outside with a slight bite at the center.
  5. Remove the pan from the heat. Stir in the remaining butter, parmesan, and gorgonzola until fully melted and glossy.
  6. Cover and rest for 1 to 2 minutes, then adjust salt and pepper to taste.
Finish and serve
  1. If using sage, fry the leaves in a small pat of butter for 1 minute until crisp.
  2. Plate the risotto and top with toasted walnuts, fried sage, and a crack of black pepper.

Notes

  • Keep stock simmering separately so each ladle doesn't cool the pan down.
  • Add gorgonzola off heat only, or the sauce will split and turn oily.
  • Rice should hold a slight bite at the center, about 17 to 18 minutes of stock addition.
  • Rest covered for 1 to 2 minutes before plating so it settles without stiffening.