Onion and Gorgonzola Risotto

Name: Onion and Gorgonzola Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1 ¼ cup; Red onions 0.9 lb; Gorgonzola cheese 5 oz; White wine 3.4 oz; Butter 1 ½ tbsp; Vegetable broth to taste; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Get a taste of Lombardy with this risotto with onion and gorgonzola, capturing the heart of Northern Italy’s culinary traditions. You know, in this region, crafting a creamy risotto is an art. Especially when it combines the sweetness of red onions with the tangy punch of gorgonzola cheese. And when you cook the onions just right, they become tender and slightly golden, creating a mellow base that pairs perfectly with the bold, sharp flavor of blue cheese. It's really really good. Seriously good. This isn’t just any gorgonzola risotto; the onion adds an extra twist, making every bite unique and delightful. You'll find yourself with a bowl that’s creamy, full of character, and comforting—everything you’d expect from an authentic Italian risotto that stays true to its roots.

Here's the thing, in this part of Italy, combining onions and gorgonzola just makes sense. There are many variations on gorgonzola risotto, but adding red onion turns this dish into something special. Pretty much perfect for both a treat and a simple weeknight meal. Each spoonful is loaded with moist rice, melted cheese, and soft, aromatic onion—it's like a warm hug in a bowl. Folks in Lombardy have a knack for balancing simple ingredients to create dishes that feel fancy without being fussy, and this onion risotto showcases that perfectly. Some might call it a blue cheese risotto, but here, it’s all about capturing that classic, rustic vibe you’d find in a local eatery. For real. Try this risotto with onion and gorgonzola on a night when you crave something a bit different yet uncomplicated. It pairs well with a simple salad or stands alone, as the flavors are strong enough to make a statement. No need for anything extravagant—just quality ingredients, cooked slowly, and you'll have a dish that feels special every time. Enjoy a little slice of Northern Italy right at your table with each delicious bite. Can't go wrong.

How to prepare Onion and Gorgonzola Risotto

To prepare the onion and gorgonzola risotto, first clean and slice the onions to a thickness of about 0.2 inches 1. Pour a round of oil in the pan 2, then add the onions 3 and let them brown for a few minutes.

Add a couple of pinches of salt, a ladle of hot water 4, and cover with the lid 5. Cook for about 15 minutes or until they are tender but still intact. Cook on low heat, keeping it moist by adding a little hot water as needed. Once cooked, turn off the heat and set aside 6.

In a large saucepan, heat a pat of butter and a splash of extra virgin olive oil 7. When the butter has melted, add the rice 8 and let it toast for a couple of minutes, then increase the heat and deglaze the rice with white wine 9 over high heat to quickly evaporate the alcohol.

Add vegetable broth to the rice 10 until it is covered by about an inch and let it heat up. Add the stewed onions to the saucepan 11, stir and bring the rice to cook by adding more broth as needed 12.

Adjust salt and pepper just before the end of cooking. Stir in the gorgonzola off the heat 13 and serve the onion and gorgonzola risotto immediately 15.

Storage

It is recommended to consume the risotto immediately. Alternatively, it can be stored in the refrigerator for up to 1 day. Freezing is not recommended.