Risotto al Gorgonzola               

 tags (edit): Gourmet Magazine @Vogel Side Dish  

 

Adapted from Ristorante Bice, Milan. Back in the mid-1970s, the Bice empire had yet to spread beyond its native Milan. Dishes like this lush, creamy risotto helped move Northern Italian food (and Bice) from the back to the front burner. Orignally a first course, it may be too rich for that role today, but it is a great side dish for beef, grilled chicken, or veal.

Ingredients

5 cups Chicken stock or low-sodium chicken broth
6 tablespoons Unsalted butter cut into tablespoon pieces
2 tablespoons Olive oil
2 1/2 cups Arborio rice (14 ounces)
1 1/3 cup Heavy cream
6 ounces Gorgonzola dolce cut into 1/4 inch pieces
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 ounce Parmigiano-Reggiano cheese finely grated
2 tablespoons Fresh flat-leaf parsley chopped
 

Instructions
 1. Bring stock to a simmer in a 3-quart heavy saucepan, then turn off heat.

2. Meanwhile, heat 2 tablespoons butter and oil in a 4- to 5-quart heavy pot over moderately high heat until foam subsides, then stir in rice and cook, stirring, 3 minutes.

3. Add all of stock to rice at once and cook over moderately high heat, stirring frequently to prevent rice from sticking and to let rice absorb liquid, 12 minutes.

4. Meanwhile, heat cream and Gorgonzola cheese in cleaned 3-quart heavy saucepan over moderately low heat, stirring, until cheese is completely melted, then stir in salt and pepper.

5. Add cream mixture to cooked rice and simmer, stirring, until sauce has been absorbed, rice is very tender, and mixture is thickened, 8 to 10 minutes.

6. Remove from heat and stir rice with a fork, then stir in remaining 4 tablespoons butter and parmesan until incorporated. Serve sprinkled with parsley.

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Yields: 8 Servings
     Gourmet magazine, January 2006, page 107

 notes: 

Cuisine:   Italian

Main Ingredient:   Rice