Risotto with Gorgonzola and Toasted Walnuts

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com


    Likes Received:
    5 c. chicken broth
    2 T. butter
    1 small onion, minced
    1 1/2 c. arborio rice
    1/2 c. dry white wine
    4 oz. imported Gorgonzola cheese, diced
    1/2 c. chopped toasted walnuts
    1/2 c. Parmesan cheese
    1/4 c. Marscapone cheese or heavy cream
    salt and white pepper as needed

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

    serves 4 as a first course