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Culinary School the Gluten-Free Way: Gluten-Free Gorgonzola Risotto

Posted Dec 22 2009 9:45am

When it's cooked correctly, risotto is hands down one of my top  favorite things in the world to eat. You can make an infinite number of variations of a simple risotto recipe and add in any vegetables or proteins that you enjoy. But the key to making risotto is all in the methodology for making it. There's little room for error and if you overcook or undercook the rice, you've got either a pile of mush or rice that's crunchy not in a good way! 

This recipe is for a risotto with a Gorgonzola cream in it, but you can substitute any cheeses you'd like or even try using milk instead of cream for a lower-calorie risotto. Dice up some broccoli or carrots and add them in with the onions. Just use your imagination for a delicious and hearty risotto! Just be sure to follow the instructions carefully and taste the risotto often for seasoning and texture.

Creamy Gorgonzola Risotto

2 tablespoons butter
2 shallots, finely minced
1 cup Carnaroli or Arborio rice
1 cup white wine
5-6 cups chicken stock
2 fl ounces heavy cream
2 ounces Gorgonzola cheese
1 tablespoon Italian parsley, minced
Salt

1. Heat a heavy saucepan and melt the butter.
2. Sweat the shallots in butter until soft. Add the rice and coat with the butter, stirring for several minutes.
3. Add the wine and stir into the rice until absorbed.
4. Add the chicken stock a little at a time, stirring constantly until absorbed. This should take about 18-20 minutes.
5. While the risotto is cooking, heat the heavy cream, add the Gorgonzola cheese and cook until the cheese melts.
6. When the rice is almost cooked, add the cheese mixture and the parsley. Continue cooking for another two minutes. The rice should have a creamy consistency and may be adjusted with a little extra stock if necessary.
7. Season with salt.

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