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Risotto al Gorgonzola Print Email


1/2 medium onion, minced
5 TBS unsalted butter
2 1/2 cups Carnaroli or Vialone Nano rice
1/2 a glass of dry white wine, warmed
1.5 quarts Beef stock
1/2 pound creamy Gorgonzola
1 TBS plus, cream

Sautˇ the minced onion in the butter over a low flame until it is just golden. Remove the onion with a slotted spoon, turn the heat up slightly, and stir the rice into the drippings. Continue cooking for several minutes, stirring constantly lest the rice stick.

Return the onion to the rice, stir in the wine and continue cooking until it has evaporated. Begin adding broth one ladle at a time. When the rice is half cooked stir in the cheese. Continue adding broth until the rice is done, scraping your spoon across the bottom of the pot to avoid sticking. When the rice reaches the al dente stage, taste and adjust seasonings, stir in the cream and serve. Serves 6 - Alessandro Molinari Pradelli, translated from La Cucina Lombarda
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