Gorgonzola Risotto

Name: Gorgonzola Risotto
Prep time: 5 min
Cook time: 40 min
Yield: 4
Cuisine: American
Ingredients: 6 tbsps unsalted butter (6 tablespoons unsalted butter); 2 tbsps olive oil (2 tablespoons olive oil); 5 cups sodium free chicken stock (5 cups sodium free chicken stock); 2.5 cup Arborio rice (2 1/2 cups Arborio rice); 1.3333333333333 cup heavy cream (1 1/3 cup heavy cream); 6 ounces gorgonzola (6 ounces sweet and creamy gorgonzola); 0.5 tsp salt (1/2 teaspoon salt); 0.5 tsp ground pepper (1/2 teaspoon ground pepper); 0.5 cup parmesan cheese (1/2 cup finely grated parmesan cheese)

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By: Giangiskitchen (via Giangiskitchen)

Original Publish: Feb 6, 2013

Last Updated: Mar 2, 2026

Prep: 5 mins

Cook: 40 mins

Yields: 4

Nutrition Facts

1133 kcalCalories

23 gProtein

102 gCarbs

69 gFat

Ingredients

6 tbsps unsalted butter (6 tablespoons unsalted butter)
2 tbsps olive oil (2 tablespoons olive oil)
5 cups sodium free chicken stock (5 cups sodium free chicken stock)
2.5 cup Arborio rice (2 1/2 cups Arborio rice)
1.3333333333333 cup heavy cream (1 1/3 cup heavy cream)
6 ounces gorgonzola (6 ounces sweet and creamy gorgonzola)
0.5 tsp salt (1/2 teaspoon salt)
0.5 tsp ground pepper (1/2 teaspoon ground pepper)
0.5 cup parmesan cheese (1/2 cup finely grated parmesan cheese)

Instructions

Bring stock to a simmer until warm. Meanwhile in a 4-5 quart heavy pot, heat 2 tablespoons of butter and oil over high heat until foam subsides.
Add the rice and cook, stirring, for 4 minutes.
Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.

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Gorgonzola Risotto

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