Apple and Gorgonzola Risotto

Name: Apple and Gorgonzola Risotto
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Rice great risotto 1 ¾ cup; Vegetable broth 3 ½ cups; Parmigiano Reggiano PDO cheese 1.75 oz; Thyme to taste; Extra virgin olive oil to taste; Gorgonzola cheese sweet 7.1 oz; Butter 3.5 oz; Shallot 1; White wine 1.3 tbsp; Annurca apples 2; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Water 1.4 tbsp; Annurca apples 1; Honey 1 spoonful; Red wine vinegar 1 spoonful; Thyme to taste; Butter 0.7 tbsp; Black pepper to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 4

PRESENTATION

Gorgonzola and apple risotto is one of those dishes you don't expect to be so amazing, but trust me, it really is. This combo, super popular in Northern Italy—especially in regions like Lombardy and Piedmont—brings together flavors that are both creamy and tender. The secret? Those sautéed apples. They stay a bit crunchy, giving you a perfect blend of sweet fruit with rich cheese. It's a mix, really, that makes gorgonzola and apple risotto something special. And look, throughout the region, you'll find other risotto recipes with local cheeses or pears, but this one's got a balance that's just, well, perfect for something different. It's the kind of dish you whip up to impress at a gathering, or when you want a cozy meal at home. Really good stuff.

Northern Italians are pretty much masters at making every ingredient shine, and risotto with gorgonzola and apple is a testament to that. The rice gets super moist and almost silky—thanks to the melting cheese. But here's the thing: you still get that little crunch from the apples, so it never feels too heavy. Some folks call this a creamy risotto recipe, but honestly, it's more than just texture. The way the salty gorgonzola packs a punch, while the apples add a tangy sweetness, makes it seriously addictive. Compared to other blue cheese risotto dishes, this one feels lighter. The fruit really makes it.

And listen, in Northern Italy, they even switch up the apples, from tart to sweet, depending on what's in season. It's like, if you're into savory apple recipes or want to try an easy risotto with apples that's a bit different—this one's a keeper. For real. Plus, it’s a fantastic way to dive into Italian risotto variations, where simple ideas turn out surprisingly fancy.

INGREDIENTS

Rice 1 ¾ cup (320 g) - great risotto

Vegetable broth 3 ½ cups (800 g)

Parmigiano Reggiano PDO cheese 1.75 oz (50 g)

Thyme to taste

Extra virgin olive oil to taste

Gorgonzola cheese 7.1 oz (200 g) - sweet

For the Acidic Butter: Butter 3.5 oz (100 g); Shallot 1; White wine 1.3 tbsp (20 g)

For the Apple Puree: Annurca apples 2; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Water 1.4 tbsp (20 g)

For the Thyme Apples: Annurca apples 1; Honey 1 spoonful; Red wine vinegar 1 spoonful; Thyme to taste; Butter 0.7 tbsp (10 g); Black pepper to taste

Preparation

How to prepare Apple and Gorgonzola Risotto

To prepare the apple and gorgonzola risotto, first make the acidic butter. Finely chop the shallot 1. In a small saucepan, melt the butter 2 and add the shallot 3.

As soon as the shallot begins to fry, pour in the white wine 4 and cook for 5 minutes over medium heat. Once ready, transfer it to a bowl 5 and let it solidify in the refrigerator while you continue with the recipe. Meanwhile, prepare the puree: cut 2 apples into wedges 6, remove the seeds and the central part.

Place them on a baking tray lined with parchment paper and season with oil 7, salt, and pepper 8. Bake in a fan oven, preheated to 392°F (200°C) for 15 minutes. Separately, cut an apple into slices 1/12 inch (2 mm) thick 9.

In a pan, melt some butter, add the apple slices 10 and season with salt 11 and pepper. Sauté over medium heat for 3 minutes. Add the honey 12.

Deglaze with red wine vinegar 13. Add the thyme 14 and turn off the heat. Set aside; they will be used for plating 15.

Take the apples cooked in the oven and transfer them to a jug 16. Blend with an immersion blender, adding a little water if necessary 17, about 0.7 oz (20 g), until you obtain a smooth puree 18.

Pour the rice into a pot 19, add the oil 20, and toast for a few minutes. Pour in the vegetable broth 21 and cook, adding a ladle of broth each time the previous one is absorbed by the rice.

One minute before the end of the cooking time, add the apple puree 22, the acidic butter 23, and the Parmesan cheese 34. Turn off the heat and stir.

Let the risotto rest for 1 minute, then plate it and add some gorgonzola flakes 25. Place the sautéed apples on the surface of the rice 26 and finish with a sprinkle of thyme. Your apple and gorgonzola risotto is ready to be served 27.

Storage

It's best to consume the apple and gorgonzola risotto right after it's made, but if there are leftovers, you can store it in the refrigerator in a closed container for up to 2 days.

Tip

If gorgonzola is too strong for your taste, you can replace it with a milder cheese like robiola or taleggio. You can add a crunchy touch with chopped walnuts, toasted almond slices, or pistachios.

For the translation of some texts, artificial intelligence tools may have been used.