Creamy rice with blue cheese cream

Name: Riso mantecato con crema di formaggio erborinato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 320 g di riso carnaroli; 50 g di burro; 150 g di gorgonzola dolce; 1 l di brodo vegetale; 100 g di vino bianco secco; 1 cipolla bianca

Riso mantecato con crema di formaggio erborinato

Creamy gorgonzola risotto tossed with butter and white wine, with a distinctive, enveloping flavor.

40 min

4 servings

Easy

Lombardy

EasyLombardy

Creamed rice with blue cheese cream is a first course A creamy dish made with Carnaroli rice, sweet Gorgonzola, butter, and white wine. The technique involves toasting the rice, deglazing it with wine, and cooking it with ladles of hot vegetable broth, then stirring in the cheeses. off the heat to obtain a glossy and enveloping cream. The wilted onion provides a basic sweetness; the gorgonzola provides a veined and savory character. The result is a soft risotto, with a smooth texture and a bold yet balanced flavor.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare broth and soffritto

Bring the vegetable broth to a gentle boil and keep it warm. Finely chop the onion and sauté until soft. over low heat with (0.88 oz) 25 g butter until transparent and soft (5–7 minutes), without colouring.

Toast the rice

Melt the remaining (0.88 oz) 25 g butter in the saucepan, add the rice and toast over medium heat for 2–3 minutes: the grains should be shiny and warm to the touch, with the center still slightly opaque.

Deglaze and start cooking

Deglaze with the dry white wine and let the alcohol evaporate completely (1–2 minutes). Add a ladle or two of hot broth until the grains are covered and keep at a light simmer, stirring occasionally.

Bring to the boil

Incorporate the reserved onion, season with salt to taste and continue adding hot broth a ladle at a time, stirring regularly, until the rice is al dente and the cream has formed (about 10–15 minutes).

Vigorously stir with cheeses

Remove from the heat, add the diced gorgonzola and the Parmigiano Reggiano, if present; vigorously stir vigorously until creamy and smooth (1–2 minutes). Finish with freshly ground pepper and serve immediately.

Chef's Tips

Keep the broth warm throughout cooking to avoid temperature fluctuations that compromise the creaminess. Toast the rice until the grains are shiny and slightly translucent in the center: this promotes the release of starch. Deglaze Cook the rice with white wine and wait for the alcohol to evaporate completely before adding the broth. Add the cheese at the end of cooking. off the heat And vigorously stir Stir vigorously until smooth. Adjust the salt only after adding the gorgonzola, which is already salty.