Risotto with Gorgonzola and Walnuts
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 cups beef broth
- 1⁄3 cup finely chopped onion
- 3 tablespoons butter
- 1 1⁄4 cups arborio rice
- 1⁄2 cup gorgonzola, cut into small cubes
- 1⁄3 cup heavy cream
- 3 tablespoons chopped walnuts, plus
- 4 walnut halves (to garnish)
- 3 tablespoons parmesan cheese, grated
- 2 tablespoons chopped parsley
directions
- Bring broth to a boil and keep at a bare simmer.
- In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
- Add rice, stirring with a wooden spoon, until rice is coated well with butter.
- Add ½ cup of broth and cook, stirring, until absorbed.
- Continue adding broth, ½ cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes).
- Add cream and stir into risotto.
- Remove from heat and stir in cheese and walnuts.
- Divide among four plates and garnish with Parmesan, parsley and walnut halves.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.