Authentic home cooking from Italy, with US measurements. 
Risotto with Asparagus and Gorgonzola
A comforting risotto that instantly feels festive. You don't need to use butter or Parmesan, as Gorgonzola alone gives it the perfect creaminess.
Risotto with Asparagus and Gorgonzola
A comforting risotto that instantly feels festive. You don't need to use butter or Parmesan, as Gorgonzola alone gives it the perfect creaminess.
Open in Cookpad AppSteps
- 1
First, make the broth: add the cleaned vegetables and salt to the water and simmer for 40 minutes. Remove the vegetables (you can eat them later with a drizzle of olive oil). Keep the broth hot on low heat, as it needs to be boiling when added to the rice.
- 2
While the broth is cooking, prepare the ingredients. Wash the asparagus, cut it into pieces, and sauté it in a pan with the olive oil and a pinch of salt for a couple of minutes.
- 3
Set the asparagus aside on a plate. Toast the rice in the same pan, add the wine, and let it evaporate completely. Then add a ladle of hot broth and the asparagus. Cook over high heat for 15–18 minutes (depending on the rice), stirring and adding a ladle of broth at a time as it is absorbed. The rice should stay al dente.
- 4
The risotto should be creamy and slightly loose, not soupy or too dry. When it's ready, turn off the heat, add the Gorgonzola, and stir until melted. Let it rest for a few minutes before serving.
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Pheni ki kheer or lachha semai
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