{"id":16338,"date":"2025-03-25T11:29:29","date_gmt":"2025-03-25T10:29:29","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/?p=16338"},"modified":"2026-08-22T11:46:31","modified_gmt":"2026-08-22T09:46:31","slug":"gorgonzola-and-walnut-risotto-tips-for-a-creamy-rice","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/gorgonzola-and-walnut-risotto-tips-for-a-creamy-rice\/","title":{"rendered":"Gorgonzola and walnut risotto: Tips for a creamy rice"},"content":{"rendered":"<p>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.<\/p>\n<p>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.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>lemon pasta<\/strong> in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_blank\" rel=\"noopener\">Instagram<\/a>! There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8a521509267\" data-id=\"wDgQS-5aTTs\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-wDgQS-5aTTs-6a8a521509267\" data-vid=\"wDgQS-5aTTs\"   data-src=\"https:\/\/www.youtube.com\/embed\/wDgQS-5aTTs?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Gorgonzola and walnut risotto: Tips for a creamy rice ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/wDgQS-5aTTs\/hqdefault.jpg\"  alt=\"Gorgonzola and walnut risotto: Tips for a creamy rice ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Gorgonzola and walnut risotto: Tips for a creamy rice - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/wDgQS-5aTTs\/hqdefault.jpg\",\"uploadDate\":\"2025-03-25T11:29:29+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/wDgQS-5aTTs?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=wDgQS-5aTTs\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3>Main ingredients<\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<\/p>\n<p>&#x23f1; <strong>Cooking time:<\/strong> 18-20 min<\/p>\n<ul>\n<li>160 g risotto rice (preferably Carnaroli or Arborio)<\/li>\n<li>60 g gorgonzola (dolce or piccante, as you prefer)<\/li>\n<li>40 g peeled walnuts<\/li>\n<li>\u00bd small onion or 1 shallot<\/li>\n<li>500-600 ml hot vegetable broth<\/li>\n<li>50 ml dry white wine<\/li>\n<li>10 g butter (for the base)<\/li>\n<li>1 splash of extra virgin olive oil<\/li>\n<li>15 g cold butter (for mantecatura)<\/li>\n<li>1 sprig of fresh thyme (leaves only)<\/li>\n<li>Salt and black pepper to taste<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Gorgonzola and walnut risotto: Tips for a creamy rice ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13831 size-full\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Risotto-de-gorgonzola-y-nueces-Trucos-para-un-arroz-cremoso-1.jpg\"  alt=\"Gorgonzola and walnut risotto: Tips for a creamy rice ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Risotto-de-gorgonzola-y-nueces-Trucos-para-un-arroz-cremoso-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Risotto-de-gorgonzola-y-nueces-Trucos-para-un-arroz-cremoso-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Risotto-de-gorgonzola-y-nueces-Trucos-para-un-arroz-cremoso-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3>How to prepare gorgonzola and walnut risotto<\/h3>\n<h4>Prepare the ingredients<\/h4>\n<p>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.<\/p>\n<h4>Base and toasting the rice<\/h4>\n<p>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 saut\u00e9 over low heat for 3-4 minutes, until it softens and becomes translucent.<\/p>\n<p>Incorporate the 160 g of risotto rice and saut\u00e9 for 1-2 minutes until the grains acquire a natural shine.<\/p>\n<h4>Deglazing with white wine<\/h4>\n<p>Pour in 50 ml of dry white wine and stir until the alcohol evaporates, approximately 1-2 minutes.<\/p>\n<h4>Cooking the risotto<\/h4>\n<p>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.<\/p>\n<h4>Incorporating the gorgonzola and walnuts<\/h4>\n<p>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.<\/p>\n<h4>Mantecatura of the risotto<\/h4>\n<p>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.<\/p>\n<h4>Resting and serving<\/h4>\n<p>Let the risotto rest for 1 minute before plating. Optionally, garnish with a few more chopped walnuts and some thyme leaves.<\/p>\n<hr \/>\n<h3>Tips and tricks for a perfect gorgonzola and walnut risotto<\/h3>\n<h4>Broth and care during cooking<\/h4>\n<p>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.<\/p>\n<h4>Mantecatura with the heat off<\/h4>\n<p>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.<\/p>\n<h4>Using the right rice<\/h4>\n<p>Carnaroli is the ideal choice for risotto, although Arborio can also be used. Its ability to release starch is crucial for the final texture.<\/p>\n<h4>Salt control<\/h4>\n<p>Add salt gradually and adjust at the end, as commercial broth can be very salty.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What is the best rice for this risotto?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">It is recommended to use Carnaroli for its ability to release starch, although Arborio can also be used.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Why is it important for the broth to be very hot?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">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.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>What is the trick for the mantecatura?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Adding very cold butter with the heat off creates a thermal shock that emulsifies and enhances the creaminess of the risotto.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><!-- Inicio Markup JSON-LD para FAQPage --><br \/>\n<script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [\n      {\n        \"@type\": \"Question\",\n        \"name\": \"What is the best rice for this risotto?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"It is recommended to use Carnaroli for its ability to release starch, although Arborio can also be used.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"Why is it important for the broth to be very hot?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"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.\"\n        }\n      },\n      {\n        \"@type\": \"Question\",\n        \"name\": \"What is the trick for the mantecatura?\",\n        \"acceptedAnswer\": {\n          \"@type\": \"Answer\",\n          \"text\": \"Adding very cold butter with the heat off creates a thermal shock that emulsifies and enhances the creaminess of the risotto.\"\n        }\n      }\n    ]\n  }\n  <\/script><br \/>\n<!-- Fin Markup JSON-LD para FAQPage --><\/p>\n<hr \/>\n<h3>Related recipes you will love<\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-with-tomato-and-basil-italian-style-pasta-al-pomodoro\/\" target=\"_blank\" rel=\"noopener\">Pasta with tomato and basil<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/bolognese-lasagna-the-authentic-and-delicious-traditional-italian-recipe\/\" target=\"_blank\" rel=\"noopener\">Bolognese lasagna<\/a><\/strong><\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-con-brocoli-y-anchoas-3\/\" target=\"_blank\" rel=\"noopener\">Pasta with broccoli<\/a><\/strong><\/li>\n<\/ul>\n<h3>Enjoy your gorgonzola and walnut risotto!<\/h3>\n<p>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.<\/p>\n<p>If you liked this recipe, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>follow my Instagram<\/strong><\/a> to discover more authentic Italian recipes. Leave me your comment and share your photos!<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Bon app\u00e9tit!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors 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mattarello\" >\n            <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n        <\/a>\n                    <div class=\"sby_play_btn\">\n            <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 124.083c-6.281-23.65-24.787-42.276-48.284-48.597C458.781 64 288 64 288 64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                <span class=\"sby_play_btn_bg\"><\/span>\n 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"13825\">\n<h2 class=\"vrtl-recipe__title\">Gorgonzola and walnut risotto: Tips for a creamy rice<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Gorgonzola and walnut risotto: Tips for a creamy rice ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/03\/Risotto-de-gorgonzola-y-nueces-Trucos-para-un-arroz-cremoso.jpg\"  alt=\"Gorgonzola and walnut risotto: Tips for a creamy rice ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">\n<p>The combination of smooth gorgonzola, the crunchy touch of walnuts, and a subtle aroma of thyme. A unique and refined flavor.<\/p>\n<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">20 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">30 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">700 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/>\n<span class=\"vrtl-recipe__meta-value\">creamy<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">160<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">risotto rice<\/span> <span class=\"vrtl-recipe__ingredient-note\">preferably Carnaroli or Arborio<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">60<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">gorgonzola cheese<\/span> <span class=\"vrtl-recipe__ingredient-note\">dolce or piccante, as you prefer<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">40<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">shelled walnuts<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">\u00bd<\/span> <span class=\"vrtl-recipe__ingredient-name\">small onion or 1 shallot<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">500-600<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">hot vegetable broth<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">50<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">dry white wine<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span> <span class=\"vrtl-recipe__ingredient-note\">for the base<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">drizzle of extra virgin olive oil<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">15<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cold butter<\/span> <span class=\"vrtl-recipe__ingredient-note\">for finishing<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__ingredient-name\">sprig of fresh thyme<\/span> <span class=\"vrtl-recipe__ingredient-note\">leaves only<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt and black pepper to taste<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Finely chop the onion or shallot; chop the walnuts into medium-sized pieces. Keep the vegetable broth hot.<\/li>\n<li class=\"vrtl-recipe__step\">In a large pan, heat a drizzle of olive oil with 10 g of butter. Saut\u00e9 the onion over low heat for 3-4 minutes.<\/li>\n<li class=\"vrtl-recipe__step\">Add the rice and saut\u00e9 for 1-2 minutes until the grains are shiny.<\/li>\n<li class=\"vrtl-recipe__step\">Pour in 50 ml of dry white wine and stir until it evaporates.<\/li>\n<li class=\"vrtl-recipe__step\">Add the hot broth little by little, stirring constantly, for 16-18 minutes until the rice is al dente.<\/li>\n<li class=\"vrtl-recipe__step\">When the rice is almost ready, add the gorgonzola, chopped walnuts, and fresh thyme, mixing well.<\/li>\n<li class=\"vrtl-recipe__step\">Turn off the heat and add 15 g of cold butter. Stir vigorously to cream the risotto. Adjust salt and pepper.<\/li>\n<li class=\"vrtl-recipe__step\">Let it rest for 1 minute before serving.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/wDgQS-5aTTs\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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. 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&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;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 &#x23f1; Preparation time: 10 min &#x23f1; 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 \u00bd 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 saut\u00e9 over low heat for 3-4 minutes, until it softens and becomes translucent. Incorporate the 160 g of risotto rice and saut\u00e9 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 Pasta with tomato and basil Bolognese lasagna Pasta with broccoli 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 app\u00e9tit! 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. Dish First course Cuisine Italian Preparation time 10 minutes Cooking time 20 minutes Total time 30 minutes Servings 2 Calories 700 kcal Author Mia Villar Raurich Tags creamy Ingredients 160 g risotto rice preferably Carnaroli or Arborio 60 g gorgonzola cheese dolce or piccante, as you prefer 40 g shelled walnuts \u00bd 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. Saut\u00e9 the onion over low heat for 3-4 minutes. Add the rice and saut\u00e9 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. 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