Risotto with Red Cabbage and Gorgonzola

Name: Risotto with Red Cabbage and Gorgonzola
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Red cabbage (to be cleaned) 0.9 lb; Gorgonzola cheese 6.3 oz; Walnuts 1 cup; White onions 2.5 oz; Red wine 0.42 cup; Vegetable broth 3.3 cups; Grana Padano PDO cheese 1.1 oz; Extra virgin olive oil to taste

it br es de fr

736

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 736
Carbohydrates g 68.2
of which sugars g 6.3
Protein g 22.8
Fats g 37.2
of which saturated fat g 9.59
Fiber g 4
Cholesterol mg 40
Sodium mg 938

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Loredana Cavotta

When the chill of winter sets in across Northern Italy, nothing hits the spot quite like a comforting bowl of risotto. You know, this risotto with red cabbage and gorgonzola is something else. It's a must-try for anyone who loves bold, rich flavors. Really, the dish combines the striking color and tender bite of red cabbage with the creamy, tangy gorgonzola risotto. Using arborio rice, the risotto achieves that classic moist texture, almost like a warm hug in a bowl.

Red cabbage is pretty much a winter staple in these regions, celebrated for its versatility and strong flavor. Whether raw in salads or cooked into hearty meals, it never fails to shine. And the gorgonzola cheese? It is not just an afterthought—melts perfectly, adding a tangy, sharp edge that complements the earthiness of the cabbage beautifully. This creamy risotto recipe is both simple and special, offering pure comfort on a cold day when you need something that really really hits the spot.

Honestly, it's common for people to double up on red cabbage risotto because it always seems to vanish quickly, especially when friends and family gather around the table. For a different twist, some swap in cavolo nero, sausage, and hazelnuts, highlighting the countless risotto variations found in Italian kitchens. Here's the thing, what makes this dish really unique is how the flavors come together: the cabbage changes the rice into a vivid purple, while the cheese melts into a silky, gooey texture that begs for another bite.

No need for fuss—this is an easy risotto recipe that offers pure comfort, whether feeding a crowd or treating yourself to something special. In Northern Italy, hearty, flavor-packed recipes like this make every meal feel a bit like a celebration. With just a few quality ingredients, this gourmet risotto turns an ordinary night into something memorable. So, when you're craving something satisfying and a little different, this dish is the perfect choice to bring warmth and joy to your table. Seriously good.

How to prepare Risotto with Red Cabbage and Gorgonzola

To prepare the risotto with red cabbage and Gorgonzola, start by cleaning the cabbage. Remove the outer leaves and cut it into thin slices, removing the thick white central part 1. Rinse under a stream of fresh water and drain 2. Then peel the onion and slice it thinly 3.

Move to the stove and keep the Vegetable broth hot. Put a pan on the heat with a drizzle of oil and stew the onion over low heat for a couple of minutes 4. Then add the red cabbage 5, cover with the lid, and cook for 5 minutes 6,

the time needed to soften the leaves 7. Transfer about 2/3 of the cabbage to a tall, narrow glass 8 and blend with an immersion blender to obtain a cream 9.

Proceed to cooking the rice. Pour it into the pan with the cabbage 10 and toast it for 3 minutes, stirring with a ladle for 3 minutes 11. Then pour in the red wine 12

and let it almost completely evaporate 13 before adding the hot vegetable broth and thus bringing it to cooking, adding more broth as needed 14. Stir occasionally 15.

When cooking is almost finished, prepare the other ingredients. Remove the rind from the Gorgonzola and cut it into pieces 16, then shell the walnuts and obtain 1.7 oz of kernels 17. Well, add the red cabbage cream to the risotto 18.

At this point, the risotto should be cooked; turn off the heat and season with salt, being careful not to overdo it 19, the Gorgonzola 20, and the Grana Padano 21.

Finally, add the walnut kernels 22 and mix everything well 23. Your risotto with red cabbage and Gorgonzola is ready, enjoy your meal 34.

Storage

If you prefer, you can store your risotto with red cabbage and Gorgonzola in the refrigerator for a couple of days.

Advice

Mellow the flavor of the Gorgonzola, but don't give it up entirely, simply by using a mild Gorgonzola and mixing it with another creamy cheese like stracchino or crescenza. Additionally, you can enrich your risotto with red cabbage and Gorgonzola by adding some thyme leaves for a fragrant touch!

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