Risotto With Gorgonzola And Toasted Walnuts Recipes

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GORGONZOLA AND PORCINI MUSHROOM RISOTTO



Gorgonzola and Porcini Mushroom Risotto image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
  • Reheat the stock to a simmer and keep warm over low heat.
  • In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

GORGONZOLA AND TOASTED WALNUT SALAD



Gorgonzola and Toasted Walnut Salad image

Entertaining? Make a salad that's been restaurant inspired. It's fast, easy and delicious.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2/3 cup coarsely chopped walnuts
1/3 cup olive oil
2 tablespoons lemon juice
1 clove garlic
1/8 teaspoon salt
Dash of pepper
8 cups ready-to-eat salad greens (any variety)
1/2 cup crumbled Gorgonzola or Roquefort cheese (2 oz)
1/2 cup 1/2-inch pieces fresh chives

Steps:

  • To toast walnuts, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until fragrant and golden brown. Remove walnuts from skillets and spread on plate to cool slightly.
  • In blender or food processor, place 1/3 cup toasted walnuts and remaining dressing ingredients. Cover and blend on high speed about 1 minute or until smooth.
  • In large bowl, toss remaining 1/3 cup toasted walnuts and salad ingredients. Pour dressing over salad mixture; toss gently until salad is evenly coated.

Nutrition Facts : Calories 250, Carbohydrate 5 g, Cholesterol 10 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g

GORGONZOLA AND TOASTED WALNUT SPREAD



Gorgonzola and Toasted Walnut Spread image

The fabulous flavor of toasted walnuts infuses every bite of this rich and creamy spread. Have it ready in 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 10m

Yield 16

Number Of Ingredients 8

1 cup crumbled Gorgonzola cheese
1 package (8 oz) cream cheese, softened
3 tablespoons half-and-half
1/4 teaspoon freshly ground pepper
1/2 cup chopped walnuts, toasted*
1 tablespoon chopped fresh parsley
French bread slices
Apple and pear slices

Steps:

  • Reserve 1 tablespoon of the Gorgonzola cheese for garnish. In food processor, place cream cheese, remaining Gorgonzola cheese, half-and-half and pepper. Cover and process just until blended.
  • Reserve 1 tablespoon of the walnuts for garnish. Stir remaining walnuts into cheese mixture. Spoon into shallow serving bowl. Sprinkle with reserved Gorgonzola cheese, walnuts and the parsley. Serve with bread slices and apple slices.

Nutrition Facts : Calories 105, Carbohydrate 1 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 160 mg

RISOTTO WITH GORGONZOLA AND TOASTED WALNUTS



Risotto With Gorgonzola And Toasted Walnuts image

Make and share this Risotto With Gorgonzola And Toasted Walnuts recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

5 cups chicken broth
2 tablespoons butter
1 small onion, minced
1 1/2 cups arborio rice
1/2 cup dry white wine
4 ounces gorgonzola, diced
1/2 cup chopped toasted walnuts
1/2 cup parmesan cheese
1/4 cup mascarpone cheese or 1/4 cup heavy cream
salt
white pepper, as needed

Steps:

  • Bring broth to a simmer in sauce pan.
  • Heat butter in large heavy skillet over low heat.
  • Add onions and saute until tender.
  • Add rice and saute for 1 minute.
  • Add white wine and stir until absorbed.
  • Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
  • Wait until each broth addition is absorbed before adding the next.
  • When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
  • Salt and pepper to taste.
  • Serve immediately.

RISOTTO CON RADICCHIO, GORGONZOLA, NOCI, E CREMA DI BALSAMICO



Risotto Con Radicchio, Gorgonzola, Noci, e Crema di Balsamico image

This is a true Italian winter favorite. The flavor and texture combination is enjoyable due to the tangy flavor of the Gorgonzola, sweetness of the walnuts, and the slight bitterness of the radicchio. The balsamic glaze simply takes it over the top! Buon appetito! This is excellent served with salmon.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 47m

Yield 2

Number Of Ingredients 12

1 quart vegetable stock, or as needed
¼ cup olive oil, divided
½ carrot, minced
½ stalk celery, minced
2 tablespoons minced onion
¾ cup Arborio rice
2 tablespoons red wine
1 head radicchio, thinly sliced
3 ounces Gorgonzola cheese, cut into cubes
⅓ cup chopped walnuts
2 tablespoons balsamic glaze (reduced balsamic vinegar)
2 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
  • Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
  • Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
  • Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
  • Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

Nutrition Facts : Calories 965.8 calories, Carbohydrate 92.1 g, Cholesterol 49.4 mg, Fat 54.4 g, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 13.4 g, Sodium 1453.3 mg, Sugar 8.2 g

RISOTTO WITH GORGONZOLA AND WALNUTS



Risotto with Gorgonzola and Walnuts image

Make and share this Risotto with Gorgonzola and Walnuts recipe from Food.com.

Provided by evelynathens

Categories     Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

6 cups beef broth
1/3 cup finely chopped onion
3 tablespoons butter
1 1/4 cups arborio rice
1/2 cup gorgonzola, cut into small cubes
1/3 cup heavy cream
3 tablespoons chopped walnuts, plus
4 walnut halves (to garnish)
3 tablespoons parmesan cheese, grated
2 tablespoons chopped parsley

Steps:

  • Bring broth to a boil and keep at a bare simmer.
  • In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
  • Add rice, stirring with a wooden spoon, until rice is coated well with butter.
  • Add ½ cup of broth and cook, stirring, until absorbed.
  • Continue adding broth, ½ cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes).
  • Add cream and stir into risotto.
  • Remove from heat and stir in cheese and walnuts.
  • Divide among four plates and garnish with Parmesan, parsley and walnut halves.

Nutrition Facts : Calories 519.1, Fat 28.2, SaturatedFat 14.4, Cholesterol 67.1, Sodium 1223.2, Carbohydrate 53.1, Fiber 2.5, Sugar 0.9, Protein 13.8

RISOTTO WITH GORGONZOLA



Risotto with Gorgonzola image

This traditional risotto is a showcase for two of the great foods of Lombardy: the rice itself and Gorgonzola, the region's superb blue cheese. Here the cheese is more than a garnish (which I recommend in other riso recipes); it is the very essence of the dish. You blend in a generous half-pound of Gorgonzola just before serving, when the al dente risotto comes off the heat, to bring out the full flavor of the cheese, unaltered by cooking. This deserves a top-quality, genuine imported Gorgonzola, preferably not too piquant. I like sweet and creamy Gorgonzola Dolce, aged no more than 3 months. In Lombardy, chunks of fresh ripe pear are sometimes incorporated into risotto alla Gorgonzola. When pears are in season, it is easy to give the basic risotto this wonderful embellishment. Peel and cut ripe pears into about 2 cups of small cubes. When the rice is almost done, gently stir in the pears, and cook for just a minute. Turn off the heat, and finish the risotto with Gorgonzola and grana, as detailed below.

Yield serves 6

Number Of Ingredients 9

6 to 8 cups hot chicken, turkey, or vegetable broth
1/3 cup extra-virgin olive oil
1 1/2 cups finely chopped onions
2 teaspoons kosher salt
2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 cup dry white wine
8 ounces imported Italian Gorgonzola Dolce (aged no more than 3 months), cut into small pieces
1/2 cup grated Grana Padano or Parmigiano-Reggiano, plus more for passing
A heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

Steps:

  • Heat the stock in a separate pot almost to the boil. Keep it very hot, near the risotto pan.
  • Put the olive oil in the risotto pan, and set over medium heat. Add the onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes. Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned). Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.
  • Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch. When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt. Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock. Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark. Add more stock if needed, and cook until the risotto is creamy but still al dente.
  • Turn off the heat. Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish. Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated. Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.

GORGONZOLA AND RED PEAR RISOTTO



Gorgonzola and Red Pear Risotto image

Categories     Rice     Vegetarian     Blue Cheese     Pear     Winter     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

3 1/2 cups (about) canned vegetable broth
1 cup dry white wine
1 1/2 tablespoons olive oil (preferably extra-virgin)
1 cup arborio rice or medium-grain white rice
2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1/3 cup crumbled Gorgonzola cheese (about 2 ounces)
1 ripe unpeeled red-skinned pear, halved, cored, diced

Steps:

  • Bring vegetable broth and white wine to simmer in heavy small saucepan over medium heat. Reduce heat to low; keep mixture warm.
  • Heat oil in heavy medium saucepan over medium heat. Add rice and sauté until translucent, about 2 minutes. Add all but 1/2 cup broth mixture to rice. Simmer uncovered 15 minutes, stirring often. Mix in sage. Cook until rice is tender but still firm to bite and risotto is creamy, adding remaining broth mixture 1/4 cupful at a time if risotto is dry, about 5 minutes longer. Mix in Gorgonzola and pear. Cook until cheese melts and pear is heated through,about 1 minute. Season with salt and generous amount of pepper.

RISOTTO WITH SUNCHOKES, BUTTERNUT SQUASH, AND GORGONZOLA



Risotto with Sunchokes, Butternut Squash, and Gorgonzola image

Sunchokes, also called Jerusalem artichokes or topinambur, are super healthy, delicious, and versatile. This risotto accents their earthy flavor and mixes it with sweet butternut squash and pungent, creamy Gorgonzola cheese. Top with some balsamic vinegar at the end for a tangy kick.

Provided by Buckwheat Queen

Categories     Main Dishes     Rice     Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 8

4 cups vegetable broth
2 tablespoons olive oil
1 medium shallot, diced
1 cup diced butternut squash
⅔ cup sunchokes (Jerusalem artichokes)
1 cup Arborio rice
⅓ cup dry white wine
2 ounces creamy Gorgonzola cheese, diced into small cubes

Steps:

  • Warm broth in a saucepan over low heat.
  • Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
  • Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
  • Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

Nutrition Facts : Calories 402.4 calories, Carbohydrate 61.7 g, Cholesterol 15 mg, Fat 11.3 g, Fiber 2.8 g, Protein 9 g, SaturatedFat 3.4 g, Sodium 605.1 mg, Sugar 6.8 g

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From lovefood.com


EASY MUSHROOM RISOTTO WITH GORGONZOLA - THE WICKED NOODLE
2021-04-06 Instructions. Heat ghee or canola oil over medium-high heat in your risotto pan (can also use a large saucepan). Add mushrooms and cook until all liquid has been released and evaporated and mushrooms have browned. Reduce heat to medium. Add onion and cook 4-5 minutes or until onions are soft and translucent.
From thewickednoodle.com


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