Risotto Gorgonzola with Prosecco
Creamy Risotto Gorgonzola with Prosecco is delicious and easy. Instructions for cooking traditionally as well as in the Instant Pot.
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
*Chicken or vegetable broth
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