Prosciutto Gorgonzola Risotto

Prosciutto Gorgonzola Risotto

6 reviews, 3.2 star(s). 83% would make again

Ready in 45 minutes

Elegant comfort food with a great mix of flavors. This recipe makes 4 appetizer / side dish portions or two main dishes.


1 clove Garlic; chopped
1 tablespoon Butter
1 tablespoon olive oil
1 cup Risotto
2 cups Chicken broth
1/4 cup Vermouth; (or dry white wine, optional)
1 slice Prosciutto; chopped
1 1/2 ounces Gorgonzola
Salt and white pepper

Original recipe makes 4



1. Heat butter and oil in a pot over medium heat. Add garlic and cook until just golden, stirring occasionally. Add prosciutto and stir briefly.

2. Add risotto to pot, and cook about 2 minutes, stirring.

3. Add vermouth if using, or 1/4 cup of the chicken broth. Stir into the risotto until absorbed.

4. Continue adding stock 1/2 cup at a time, stirring often, until it is absorbed.

5. Once the risotto is done, remove from heat. Cut the gorgonzola into smaller pieces and add, stirring, until they are mostly melted

6. Season to taste. You may not need much salt because of the salt content of the other ingredients.

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Very good and easy to make!
screspin 2y ago

I thought it was delicious. I added and deleted some, but I have to commend you for an easy to follow recipe.
Bettymouze 3y ago

Easy to follow instructions. The gorgonzola was a little strong. I think next time I make it I will use goat cheese.
Debpreble 4y ago

Served with Steak. Might reduce the gorgonzola next time
jen81076 4y ago

This was seriously nasty. I followed the recipe, exactly, and nobody would eat it at dinner.
Kaddish 5y ago

[I posted this recipe.]
cajuntoast 10y ago

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