Risotto al Gorgonzola (Creamy Italian Blue Cheese Risotto)

Risotto al Gorgonzola is a powerful, yet elegant, specialty from Northern Italian regions like Lombardy and Piedmont, where the creamy blue cheese reigns supreme. This recipe is straightforward: the Gorgonzola is added solely during the final creaming stage (mantecare), melting into the starchy rice to create an extraordinarily rich, velvety, and piquant sauce. Because the cheese provides intense flavor and richness, only butter and the cheese itself are needed to achieve this classic, restaurant-quality texture.

History: The Blue Heart of Lombardy

Gorgonzola is one of the world's oldest blue-veined cheeses, produced since the 9th century in the town of the same name near Milan. Its use in risotto is a natural fit for Northern Italian cuisine, which favors creamy dairy over olive oil. Risotto al Gorgonzola became a staple because the heat of the rice melts the cheese perfectly, utilizing its high fat and moisture content to effortlessly create the signature creamy texture (all'onda) without needing excessive amounts of butter or cream.

Ingredients: Sweet or Piccante

The choice of Gorgonzola dictates the final intensity of the dish:

Cheese: Use high-quality Gorgonzola D.O.P. You can choose:
⋆ Gorgonzola Dolce: Younger, milder, and very creamy—melts beautifully and is excellent for a softer flavor. (Recommended)
⋆ Gorgonzola Piccante: Older, firmer, and sharper—provides a more aggressive, traditional blue cheese flavor.
Rice: Carnaroli is ideal for its superior starch release and firm grain structure.
Stock: Hot, light chicken or vegetable stock is used for cooking.
Finishing: A touch of butter and a splash of dry white wine are standard. Do not add Parmigiano-Reggiano since its sharpness clashes with Gorgonzola.

The Technique: The Gorgonzola Mantecare

Step 1: Tostatura and Stock

Sauté a finely minced onion or shallot until soft. Add the dry rice and toast (tostatura) for 1 minute.
Deglaze with a splash of dry white wine and cook until evaporated.
Begin adding the hot stock gradually, ladle by ladle, stirring constantly, until the rice is perfectly al dente (about 18–20 minutes).

Step 2: Mantecare (Creaming with Gorgonzola)

When the rice is ready and still slightly soupy, remove the pot completely from the heat.
Stir in a knob of cold butter and the cubed or crumbled Gorgonzola cheese.
Cover the pot and let it rest for 2 minutes to allow the residual heat to fully melt the Gorgonzola.

Step 3: Emulsifying and Serving

Stir the risotto vigorously (mantecare) until the cheese and butter have fully emulsified with the starchy liquid, resulting in a thick, flowing cream (all'onda).
Serve immediately in warm bowls. Garnish can be simple: a drizzle of high-quality honey, or toasted walnuts/pieces of pear for textural and flavor contrast.

💡 Troubleshooting & Chef's Notes

Issue	Cause	Solution/Tip
Sauce is grainy/separated.	Gorgonzola was added while the pan was still on high heat.	Always remove the pan from the heat before adding the Gorgonzola and butter. If it separates, add a final splash of cold stock or water and stir aggressively to re-emulsify.
Flavor is overpowering.	Used too much Gorgonzola, or used the sharper piccante variety.	Start with a conservative amount (e.g., 2–3 oz) of the milder Dolce variety. Balance the flavor with a touch of acidity (lemon juice or wine).
Risotto is too stiff.	Not enough stock was used, or the resting time was too long.	Immediately before serving, stir in a final splash of hot stock to achieve the required all'onda consistency. Risotto must be eaten immediately upon completion.