Weir Cooking in the City by Joanne Weir

Author:Joanne Weir
Language: eng
Format: epub
Publisher: Simon & Schuster

Risotto with Gorgonzola

I just love my job. Maybe because I meet interesting people or because I enjoy traveling so much. Every year I teach in Italy: sometimes in the Veneto; sometimes in Tuscany; sometimes in Sardinia. It seems so unreal that I have to pinch myself. One year I was teaching in the northern part of Italy and was lucky enough to take my students to visit the caves of Gorgonzola. After tasting the authentic creamy, mild, and overwhelmingly delicious Gorgonzola, I went back to the villa and created this recipe with my students.

2 tablespoons olive oil

1 yellow onion, minced

3/4 cup dry white wine (such as Sauvignon Blanc)

6 cups chicken stock

2 cups water

21/2 cups arborio rice or vialone nano rice

8 ounces Gorgonzola cheese, crumbled

1/3 cup milk

2 tablespoons butter

Salt and freshly ground black pepper

Heat the olive oil in a large heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes.

Meanwhile, in a saucepan over low heat, bring the chicken stock and water to just below a simmer.

Add the rice to the onions, increase the heat to medium, and cook, stirring, until the rice is very hot, just begins to stick to the bottom of the pan, and is completely coated with oil, 2 to 3 minutes. Add the wine and cook, stirring, until it has almost evaporated. Add a ladleful of hot chicken stock and stir steadily to keep the rice from sticking. Continue to add more chicken stock a little at a time, stirring until the chicken stock is absorbed and the rice is at the chalky stage, 18 to 22 minutes. Continue to add some of the chicken stock for 2 more minutes, until the rice is just beyond the chalky stage. If you run out of chicken stock, use hot water.

Remove the pan from the heat, add another ladleful of chicken stock, the Gorgonzola, milk, and butter. Season with salt and pepper. Stir quickly, cover, and let sit off the heat for 5 minutes.

After 5 minutes, stir the risotto, season to taste with salt and pepper, and serve immediately.

SERVES 6

WINE SUGGESTION: Fiano di Avellino, Chardonnay, or Sangiovese

RISOTTO 101

When I’m making risotto for company, I’ll invite one of my guests into the kitchen and have them stir and add stock. This works at my house, because it’s always a cooking class there. But it can work for you, too. People love to help out and be in the kitchen with you.

The other thing I do with risotto is cook it halfway (that is, until half of the liquid has been added). Then I place it on a baking sheet and let it cool in the refrigerator. When I want to serve it, I put it back in the pan and continue to add liquid until it’s done. I’ve cut down my kitchen time by half!

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.