Risotto with Gorgonzola and caramelized red onions

risotto-cipolla

Ingredients

150 g (5 2/7 oz) of mild Gorgonzola, 350 g (12 1/3 oz) of rice type Arborio, 1 red onion, 1 glass of red wine, 30 g (1 oz) of butter, 60 g (2 1/9 oz) of Parmesan, 2 tbs of sugar, 1 l (4 2/9 cup) of  vegetable stock, extra virgin olive oil, salt and pepper as you like.

Preparation

In a saucepan toast the rice with a tablespoon of oil for 2-3 minutes, until it is translucent. Simmer with the wine, add a ladle of boiling stock and let that rice completely absorb it. Carry on with the cooking of the rice adding one ladle of stock as it absorbed it. In the meantime in a non-stick pan, sauté half of the butter with the sliced onion and as soon as it gets slightly brown, add sugar and caramelize over a high heat. Three quarters way through cooking, add the caramelized onion. When the rice is ready, switch off the heat and add the pieces of Gorgonzola, the butter and the Parmesan. Leave it to stand for a few minutes and fi nally serve it.

TIME OF PREPARATION 5 minutes
COOKING TIME 30 minutes
PAIRED WINE Chianti classico CGDO

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