Where are all my blue cheese lovers at??
This Risotto Gorgonzola with Prosecco is the comfort food of my dreams. Made with bubbly Prosecco, shallots, garlic, butter and creamy gorgonzola, it’s creamy, rich and absolutely delicious. The perfect dish for a cold, cozy night in, which is pretty much every night for me this time of year.
This would be the perfect meal to make to ring in the New Year isn’t it? Does’t it just sound like a celebration?
Staying in is exactly how I like to spend my New Year’s Eve… comfort food, comfy clothes (ie. no high heels that make me want to cry), people I love, Prosecco…
This dish could be a meal in itself or easily fit in as part of a bigger menu served with buttery mushrooms, a delicious wintery salad, slow cooked roast beef… OMG, how good would Risotto Gorgonzola be with roast beef??!!
Anything special you need to know?
I’ve included methods for making this risotto traditionally, on the stovetop, and also in the Instant Pot. I can honestly say that the results are equally good.
If you enjoy your time in the kitchen and don’t mind sticking around for a little stirring while you sip on the leftover Prosecco, you’ll enjoy making it on the stove. If you’re pressed for time and want a bowl of uber creamy deliciousness like, now, then use the Instant Pot method. You can still sip on the Prosecco while the pressure cooker does it’s thing, but this way you can do it while lying on the couch with your feet up.
What Ingredients do you need to make Risotto Gorgonzola?
- Butter
- Shallots – you can substitute onion if you don’t have shallots
- Garlic
- Prosecco – you can substitute any white wine
- Rice – Arborio rice is best here
- Gorgonzola – can sub another blue cheese, or if you’re really against it, you can. just omit and use more parmesan
- Parmesan – I always use good Parmigiano Reggiano cheese because it’s delicious
- Broth – vegetable broth or chicken broth (chicken stock) work equally well
Anything Special You Need to Know?
In my opinion, Parmesan is non-negotiable and mandatory in any risotto, but you can combine it with just about any cheese and it will be a winner. Asiago, Pecorino, Brie, Goat, and even a good sharp cheddar is delish.
Yes! Yes, yes, yes. I almost always make my risotto in the Instant Pot these days. I used to make baked risotto as my go-to method, but I find the Instant Pot method even easier and the results are impressive.
Using the right rice is the most important element. Arborio rice is very high in starch and it’s that starch that makes risotto extra creamy. It’s amazing how creamy risotto can be without even adding any dairy (you can even sub olive oil for the butter and make it completely dairy free if needed), but I think the key is adding in the cheese at the end along with a little extra butter.
Make no mistake, reheated risotto is not the same as fresh risotto. At all. Risotto is definitely a food that is best served right away, but if you absolutely must do it, how do you reheat risotto? I think quicker is best so there’s less chance of it turning completely mushy, and so the microwave is your friend here and it is the best way to reheat risotto. I add in a couple of spoonfuls of water (or milk) to loosen it up and then I stir a few times during reheating. Not as good as fresh, but still pretty darn yummy. My honest two cents? If you do happen to have leftover risotto, the best thing to do with it is, of course, make Arancini (I like to stuff mine with gooey mozzarella… recipe here). So good, and they freeze well.
Recipe-ish…
Let me know what you think!
Risotto Gorgonzola with Prosecco
Ingredients
- 4 cups broth heated*
- 1/4 cup butter divided
- 2 shallots finely diced
- 1 garlic clove minced
- 2 cups Arborio rice
- 1/2 cup Prosecco or white wine
- 3/4 cup Gorgonzola cheese crumbled
- 1/2 cup Parmesan cheese finely grated
Instructions
Instant Pot:
- Set the instant pot to sauté and melt 2 Tbsp of the butter.
- Add in the shallots and the garlic and cook for about 2 minutes, stirring often.
- Add in the rice and let cook, stirring often, for another 2 minutes.
- Pour in the wine. Stir and cook another 2 minutes until the liquid has been absorbed.
- Add in all the broth and a good pinch of salt.
- Set the Instant pot to high pressure for 5 minutes and place the lid on.
- When complete, allow to naturally release for 5 minutes and then quick release the pressure.
- Stir well, add in the remaining 2 Tbsp butter and the cheese and stir again.
- Season with S&P. Serve.
Stovetop:
- Keep the broth – PLUS an additional 2 cups water or broth – hot in a saucepan on the stove over low-med heat.
- In a separate, heavy pot melt 2 Tbsp of the butter over medium heat.
- Add in the shallots and the garlic and cook for about 2 minutes, stirring often.
- Add in the rice and let cook, stirring often, for another 2 minutes.
- Pour in the wine. Stir and cook another 2 minutes until the liquid has been absorbed.
- Add a ladle of hot broth to the rice and stir occasionally until the liquid is fully absorbed.
- When the rice appears almost dry, add another ladle of broth.
- Repeat adding broth, a ladle at a time, for about 20 minutes, until the grains are tender but still slightly firm to the bite.
- Stir in the remaining 2 Tbsp butter and the cheese and stir again.
- Season with S&P. Serve.
Notes
If you like this Risotto Gorgonzola Recipe please go try my Recipe for Risotto al Limone. A must try for any risotto lover.
