Risotto con Gorgonzola

Risotto con Gorgonzola is a creamy and indulgent Italian rice dish that perfectly balances the strong flavor of Gorgonzola cheese with the comforting texture of Arborio rice. This gluten-free dish promises to warm your heart and satisfy your taste buds with every bite.

Ingredients

• Arborio rice - 150 grams
• Gorgonzola cheese - 100 grams, crumbled
• Vegetable broth - 500 ml
• Shallot - 1, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Butter - 30 grams
• Parmesan cheese - 30 grams, grated
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a separate large skillet, heat the olive oil and 15 grams of butter over medium heat.
3. Add the chopped shallot and minced garlic to the skillet, cooking until the shallot is translucent, about 2-3 minutes.
4. Stir in the Arborio rice, toasting it for about 2 minutes until the grains are slightly translucent.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously until the liquid is mostly absorbed before adding the next ladle.
6. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
7. Once the rice is cooked, remove the skillet from heat and stir in the crumbled Gorgonzola cheese, remaining butter, and grated Parmesan cheese until melted and creamy.
8. Season with black pepper to taste and let it rest for a minute.
9. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 560
• Protein: 15 g
• Carbs: 80 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 30 mg
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Gorgonzola cheese is a source of calcium, which is essential for bone health.
• Arborio rice provides a good source of carbohydrates for energy.

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