Tuesday, October 12, 2010

Tasty Tuesday: Gorgonzola Risotto

I discovered a recipe some time ago. I don't even remember from whence it came, nor does it really matter. As we know, I seldom follow a recipe.

I had friends over for dinner, and my favorite dinner to serve is a roasted chicken with gorgonzola risotto and a cucumber salad. Divine. That's the way to describe it. Julia Child taught me never to apologize for anything that I serve. Chew merrily away, that's her motto. Well, I've taken it a step further: I'm proud of everything I make. I decide (delusionally, on occasion) that what I have created is the best in the word. It helps the "less good" items make an easier journey to my stomach.

Since I am just married, I've been subjecting my new hubbin to my cooking as often as I can get in the kitchen. I'm looking to perfect my art! And, since we are just married, my new hubbin is not allowed to critcize my victuals. The criticism I expect in the next year or two. For now, I content myself with asking, "Isn't this delicious?" to which he responds, "yes." I reply to his yes with another question, "Do you know why this is so delicious?" Aaron shakes his head. "Because I made it."

As for the gorgonzola risotto, it truly is delicious. I'm not even lying or stretching the truth.

Ingredients:
4 c. (+) chicken stock
1 c. dry white wine (or dry vermouth)
1.5 c. rice (I like medium grain, but if you are high class go with Arborio)
2 tbsp Butter
1 tbsp Olive Oil
1 c. coarsely chopped mushrooms (some would suggest dried porcini, but I'm cheap and buy regular mushrooms)
0.5 c. parmesan cheese (shredded)
0.75 c. gorgonzola cheese (If you aren't a gorogonzola fan, use less!)
1 small onion diced

Directions:
You are going to need two pots and a frying pan for this recipe.

In a sacuce pan, bring the chicken stock to a boil and then continue simmering covered.

In the frying pan, add a tablespoon of olive oil and brown the coarsely chopped mushrooms.

In a large saucepan, melt two tablespoons of butter. Add the diced onion and browned mushrooms. Sautee until onion is tender.
Add rice and stir to coat with butter. Add vermouth and stir until absorbed.

At this point, you add the warm stock a half cup at a time and stir until absorbed. I typically get impatient and add at a faster rate. But the requirement is still the same, stir until absorbed.
Test the rice to see if it is tender. If not add more stock (or wine)! Once the rice is at the desired firmness, remove from heat. Stir in the parmesan cheese, followed by the gorgonzola.

Season to taste with Sea Salt or kosher salt.

2 comments:

  1. yes!!! so glad to see this recipe, and will be trying it soon :)

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  2. I will print this recipe, whenever I get a chance, I will try it on Arturo. Will definitely let you know.

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