Something new from my kitchen last nigh: Gorgonzola Risotto. We love risotto, we love gorgonzola, the combination of the two was wonderful. The recipe was an adaptation from the cookbook “ Gourmet Today”.
The recipe requires sweet gorgonzola. I had a bit of both in the house last night, I am French and we always have cheese in the house, so I did a test taste. I split the heavy cream in two and prepared one with sweet gorgonzola and the other with the more pungent gorgonzola. Split the rice at cooking end and added the cheese cream to it. Result: two wonderful flavorful tasting risottos. I loved the pungent gorgonzola, my personal preference, the rest of the family liked the sweet gorgonzola.
TIP: If using the more pungent gorgonzola make sure that you taste it before seasoning it with salt, as the cheese is already salted.
Perfect side dish to a pork chop from Personal Gourmet Foods, and of course our tireless steamed broccolis.
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|Serving Size: 1 Recipe (2821g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1910 (71%)|
|Amt Per Serving||% DV|
|Total Fat 212.2g||283 %|
|Saturated Fat 120.7g||604 %|
|Monounsaturated Fat 67g|
|Polyunsanturated Fat 12g|
|Cholesterol 600.1mg||185 %|
|Sodium 5874.7mg||203 %|
|Potassium 3095mg||81 %|
|Total Carbohydrate 93.2g||27 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 93.2g|
|Protein 100.9g||144 %|
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Calories per serving: 2682
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