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Recipe Gorgonzola And Onion Risotto

Doses for: 4 persone
realization time: 50 minutes


240 grams of vialone nano rice, 400 grams of red onions, 140 grams of gorgonzola, vegetable broth as needed, 100 ml of white wine, 4 tablespoons of extra virgin olive oil, 20 grams of butter, salt and black pepper as required.


Slice the red onions, collect them in a microwave-safe bowl together with a round of extra virgin olive oil and let them simmer in the microwave at full power for about 6-7 minutes. In the meantime, prepare a vegetable broth by boiling a pot of water with a carrot, an onion, a stalk of celery, parsley and salt or prepare a vegetable stock broth. In a large saucepan, preferably a risotto, heat a round of extra virgin olive oil and a knob of butter. When the butter has melted, add the rice to the pan and let it toast. Blend the rice with the white wine over high heat so that the alcoholic part of the wine evaporates quickly. Add the vegetable broth to the rice and add the stewed onions to the casserole, stir and bring the rice to cooking, adding more broth as the risotto dries. At the end of cooking, stir the risotto, out of the heat, with the gorgonzola cut into pieces. Let the risotto rest for about 10 minutes before bringing it to the table.

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