Today I present to you a gorgonzola and walnut risotto that, at first glance, may seem like an elegant dish, but in reality, it is very simple and tasty. Inspired by my way of cooking, this recipe allows you to enjoy a creamy and balanced rice dish without complications.
The combination of smooth gorgonzola, the crunchy touch of the walnuts, and a subtle aroma of thyme provides a unique and refined flavor. Read the entire article to learn how to achieve that perfect texture.
Index
Watch the video with all the steps
Below you can watch the video with all the steps to prepare lemon pasta in the easiest way. And if you haven’t already, I invite you to subscribe to my YouTube channel so you don’t miss any new recipes. Don’t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine.
Main ingredients
For 2 people
⏱ Preparation time: 10 min
⏱ Cooking time: 18-20 min
- 160 g risotto rice (preferably Carnaroli or Arborio)
- 60 g gorgonzola (dolce or piccante, as you prefer)
- 40 g peeled walnuts
- ½ small onion or 1 shallot
- 500-600 ml hot vegetable broth
- 50 ml dry white wine
- 10 g butter (for the base)
- 1 splash of extra virgin olive oil
- 15 g cold butter (for mantecatura)
- 1 sprig of fresh thyme (leaves only)
- Salt and black pepper to taste
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.
How to prepare gorgonzola and walnut risotto
Prepare the ingredients
Finely chop the onion or shallot. Chop the walnuts into medium pieces so that their texture can be appreciated. Set the gorgonzola aside and keep the vegetable broth very hot over low heat.
Base and toasting the rice
In a large pan or pot, heat a splash of extra virgin olive oil together with 10 g of butter. Add the chopped onion and sauté over low heat for 3-4 minutes, until it softens and becomes translucent.
Incorporate the 160 g of risotto rice and sauté for 1-2 minutes until the grains acquire a natural shine.
Deglazing with white wine
Pour in 50 ml of dry white wine and stir until the alcohol evaporates, approximately 1-2 minutes.
Cooking the risotto
Add the hot vegetable broth little by little, one ladle at a time, stirring constantly. Cook over medium heat for 16-18 minutes, adding more broth as the rice absorbs it, until reaching an al dente and creamy texture.
Incorporating the gorgonzola and walnuts
When the rice is almost ready (around 15 minutes), add the gorgonzola and stir until it melts completely. Add the chopped walnuts and the fresh thyme leaves, integrating the flavors.
Mantecatura of the risotto
Turn off the heat and add 15 g of cold butter. Stir vigorously so that the risotto becomes creamy; the thermal shock between the hot risotto and the cold butter helps to emulsify and enhance the creaminess. Adjust salt and pepper to taste.
Resting and serving
Let the risotto rest for 1 minute before plating. Optionally, garnish with a few more chopped walnuts and some thyme leaves.
Tips and tricks for a perfect gorgonzola and walnut risotto
Broth and care during cooking
It is essential that the vegetable broth is very hot when added to the rice, so as not to interrupt the cooking process and maintain the proper temperature.
Mantecatura with the heat off
The butter for the mantecatura must be very cold. This trick, which takes advantage of the thermal shock, allows for a perfect emulsion, achieving a creamy risotto without the components separating.
Using the right rice
Carnaroli is the ideal choice for risotto, although Arborio can also be used. Its ability to release starch is crucial for the final texture.
Salt control
Add salt gradually and adjust at the end, as commercial broth can be very salty.
Frequently Asked Questions
What is the best rice for this risotto?
It is recommended to use Carnaroli for its ability to release starch, although Arborio can also be used.
Why is it important for the broth to be very hot?
The broth must be very hot so as not to interrupt the cooking of the rice and to ensure that the proper temperature is maintained, favoring the release of starch.
What is the trick for the mantecatura?
Adding very cold butter with the heat off creates a thermal shock that emulsifies and enhances the creaminess of the risotto.
Related recipes you will love
Enjoy your gorgonzola and walnut risotto!
This risotto proves that with simple ingredients and a couple of well-applied tricks, you can achieve a creamy, balanced, and flavorful dish. The mix of gorgonzola and walnuts, along with the touch of thyme, makes it a unique experience to share with family or friends.
If you liked this recipe, subscribe to my YouTube channel and follow my Instagram to discover more authentic Italian recipes. Leave me your comment and share your photos!
Bon appétit!
The latest video recipes from my channel!
The card
Gorgonzola and walnut risotto: Tips for a creamy rice
The combination of smooth gorgonzola, the crunchy touch of walnuts, and a subtle aroma of thyme. A unique and refined flavor.
Ingredients
- 160 g risotto rice preferably Carnaroli or Arborio
- 60 g gorgonzola cheese dolce or piccante, as you prefer
- 40 g shelled walnuts
- ½ small onion or 1 shallot
- 500-600 ml hot vegetable broth
- 50 ml dry white wine
- 10 g butter for the base
- 1 drizzle of extra virgin olive oil
- 15 g cold butter for finishing
- 1 sprig of fresh thyme leaves only
- Salt and black pepper to taste
Instructions
- Finely chop the onion or shallot; chop the walnuts into medium-sized pieces. Keep the vegetable broth hot.
- In a large pan, heat a drizzle of olive oil with 10 g of butter. Sauté the onion over low heat for 3-4 minutes.
- Add the rice and sauté for 1-2 minutes until the grains are shiny.
- Pour in 50 ml of dry white wine and stir until it evaporates.
- Add the hot broth little by little, stirring constantly, for 16-18 minutes until the rice is al dente.
- When the rice is almost ready, add the gorgonzola, chopped walnuts, and fresh thyme, mixing well.
- Turn off the heat and add 15 g of cold butter. Stir vigorously to cream the risotto. Adjust salt and pepper.
- Let it rest for 1 minute before serving.
