Merlot Risotto with Gorgonzola
Indulge in the rich, sophisticated flavors of Merlot Risotto with Gorgonzola, a creamy and elegant dish that perfectly balances indulgent decadence with culinary artistry. Featuring Arborio rice infused with bold Merlot wine, this risotto boasts a beautiful hue and layers of earthy, fruity depth. Melted crumbles of tangy Gorgonzola and freshly grated Parmesan cheese create a luscious, velvety texture, while fresh thyme adds a subtle herbal note. Perfect for a special occasion or an elevated weeknight dinner, this recipe highlights a classic risotto technique of slow, frequent stirring and warm stock addition to achieve its signature creaminess. Ready in just 40 minutes, this dish is best served hot, garnished with extra Gorgonzola for added decadence.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Merlot wine
- 4 cups Chicken or vegetable stock, warmed
- 3 ounces Gorgonzola cheese, crumbled
- 0.5 cup Parmesan cheese, freshly grated
- 2 teaspoons Fresh thyme leaves
- to taste Salt
- to taste Black pepper
Instructions
In a large, heavy-bottomed pan, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the chopped onion and sauté for 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the Arborio rice and stir to coat each grain in the oil and butter mixture. Toast the rice for 2-3 minutes, stirring frequently, until it becomes slightly translucent around the edges.
Pour in the Merlot wine and stir constantly until the liquid is fully absorbed by the rice.
Reduce the heat to medium-low and begin adding the warm stock, one ladleful at a time. Stir frequently, allowing the rice to absorb the liquid before adding more. Continue this process for about 20-25 minutes until the rice is creamy and tender but still has a slight bite (al dente).
Once the rice is cooked, remove the pan from heat. Stir in the remaining 1 tablespoon of butter, Gorgonzola cheese, Parmesan cheese, and fresh thyme. Mix until the cheeses are fully melted and incorporated.
Season the risotto with salt and black pepper to taste.
Serve immediately, garnished with additional Gorgonzola crumbles and fresh thyme, if desired.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 8768 mg | 381% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.5 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1893 mg | 146% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
