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Gorgonzola and Shrimp Risotto
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Risotto Gorgonzola e Gamberoni
A picture of Gorgonzola and Shrimp Risotto.

Gorgonzola and Shrimp Risotto

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/risotto-gorgonzola-e-gamberoni/
Today we treated ourselves to something special—a mix of two ingredients we love: Gorgonzola and Shrimp Risotto! Even though it’s a unique kind of holiday, we always like to indulge in the kitchen on special days (you can find a collection of our “Sunday” recipes on our site). This dish came about almost by chance—we had some shrimp and a piece of gorgonzola in the fridge, and we both agreed it was time to get creative! Since the ingredients were a bit unusual together, we decided to make a risotto, stirring in the gorgonzola at the end and topping it with the shrimp. I used the shrimp shells and heads to make a flavorful broth, but I wanted something extra to make the shrimp perfect—a good quality lard would give the dish just the right boost!

This Gorgonzola and Shrimp Risotto really hit the spot. Even though it might sound like an odd combination, the sweetness of the shrimp and the bold flavor of the gorgonzola balance each other perfectly, and the savory lard added the perfect finishing touch!

What do you think—are you tempted to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/risotto-gorgonzola-e-gamberoni/
Today we treated ourselves to something special—a mix of two ingredients we love: Gorgonzola and Shrimp Risotto! Even though it’s a unique kind of holiday, we always like to indulge in the kitchen on special days (you can find a collection of our “Sunday” recipes on our site). This dish came about almost by chance—we had some shrimp and a piece of gorgonzola in the fridge, and we both agreed it was time to get creative! Since the ingredients were a bit unusual together, we decided to make a risotto, stirring in the gorgonzola at the end and topping it with the shrimp. I used the shrimp shells and heads to make a flavorful broth, but I wanted something extra to make the shrimp perfect—a good quality lard would give the dish just the right boost!

This Gorgonzola and Shrimp Risotto really hit the spot. Even though it might sound like an odd combination, the sweetness of the shrimp and the bold flavor of the gorgonzola balance each other perfectly, and the savory lard added the perfect finishing touch!

What do you think—are you tempted to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

Read more

Gorgonzola and Shrimp Risotto

Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Como

https://www.noifacciamotuttoincasa.it/risotto-gorgonzola-e-gamberoni/
Today we treated ourselves to something special—a mix of two ingredients we love: Gorgonzola and Shrimp Risotto! Even though it’s a unique kind of holiday, we always like to indulge in the kitchen on special days (you can find a collection of our “Sunday” recipes on our site). This dish came about almost by chance—we had some shrimp and a piece of gorgonzola in the fridge, and we both agreed it was time to get creative! Since the ingredients were a bit unusual together, we decided to make a risotto, stirring in the gorgonzola at the end and topping it with the shrimp. I used the shrimp shells and heads to make a flavorful broth, but I wanted something extra to make the shrimp perfect—a good quality lard would give the dish just the right boost!

This Gorgonzola and Shrimp Risotto really hit the spot. Even though it might sound like an odd combination, the sweetness of the shrimp and the bold flavor of the gorgonzola balance each other perfectly, and the savory lard added the perfect finishing touch!

What do you think—are you tempted to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

https://www.noifacciamotuttoincasa.it/risotto-gorgonzola-e-gamberoni/
Today we treated ourselves to something special—a mix of two ingredients we love: Gorgonzola and Shrimp Risotto! Even though it’s a unique kind of holiday, we always like to indulge in the kitchen on special days (you can find a collection of our “Sunday” recipes on our site). This dish came about almost by chance—we had some shrimp and a piece of gorgonzola in the fridge, and we both agreed it was time to get creative! Since the ingredients were a bit unusual together, we decided to make a risotto, stirring in the gorgonzola at the end and topping it with the shrimp. I used the shrimp shells and heads to make a flavorful broth, but I wanted something extra to make the shrimp perfect—a good quality lard would give the dish just the right boost!

This Gorgonzola and Shrimp Risotto really hit the spot. Even though it might sound like an odd combination, the sweetness of the shrimp and the bold flavor of the gorgonzola balance each other perfectly, and the savory lard added the perfect finishing touch!

What do you think—are you tempted to try this delicious risotto?

See you in the next recipe!

Pierre and Vivy

Read more
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Ingredients

45 minutes
Serves 2 servings
  1. 3/4 cupsemi-milled Carnaroli rice (about 160 grams)
  2. 8-10large shrimp
  3. 10 sliceslard (such as Italian-style cured pork fat)
  4. 3 1/2 ozmild gorgonzola cheese (about 100 grams)
  5. Smoked black pepper to taste
  6. 1/2 cupdry white wine (plus more as needed)
  7. Salt to taste
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Steps

45 minutes
  1. 1

    Start by cleaning the shrimp. Remove the heads and shells, leaving the tails on, and devein them to avoid bitterness. Place the heads and shells in a pot and toast them well. Once toasted, deglaze with half the white wine and let it evaporate. After the wine has reduced, add water and simmer on low heat for about 30 minutes, skimming off any foam as needed.

    A picture of step 1 of Gorgonzola and Shrimp Risotto.
    A picture of step 1 of Gorgonzola and Shrimp Risotto.
    A picture of step 1 of Gorgonzola and Shrimp Risotto.
  2. 2

    Meanwhile, cut 10 thin slices of lard. Season the shrimp with pepper, then wrap each one with a slice of lard. Place them on a baking sheet lined with parchment paper and set aside.

    A picture of step 2 of Gorgonzola and Shrimp Risotto.
    A picture of step 2 of Gorgonzola and Shrimp Risotto.
    A picture of step 2 of Gorgonzola and Shrimp Risotto.
  3. 3

    When the shrimp broth is ready (it should have reduced by about half), press the heads well to extract flavor and keep the broth warm. Toast the rice in a pan for a few minutes until translucent, then add the remaining white wine and let it evaporate over high heat.

    A picture of step 3 of Gorgonzola and Shrimp Risotto.
    A picture of step 3 of Gorgonzola and Shrimp Risotto.
  4. 4

    While the wine is evaporating, bake the shrimp in a convection oven at 350°F (180°C) for about 12-15 minutes, until golden. Once the wine has evaporated, cook the risotto by gradually adding the strained shrimp broth, seasoning with salt and adding smoked black pepper halfway through. Only add more broth when the previous addition has been absorbed.

    A picture of step 4 of Gorgonzola and Shrimp Risotto.
    A picture of step 4 of Gorgonzola and Shrimp Risotto.
    A picture of step 4 of Gorgonzola and Shrimp Risotto.
  5. 5

    When the rice is almost cooked (about 16-18 minutes, depending on the rice), turn off the heat, add the gorgonzola, and stir well. If needed, add a little more broth to achieve a very creamy risotto. Cover and let rest for a couple of minutes.

    A picture of step 5 of Gorgonzola and Shrimp Risotto.
    A picture of step 5 of Gorgonzola and Shrimp Risotto.
    A picture of step 5 of Gorgonzola and Shrimp Risotto.
  6. 6

    Plate your Gorgonzola and Shrimp Risotto, topping with the crispy shrimp, some freshly ground smoked black pepper, and a few drops of the fat rendered from the lard during baking!

    A picture of step 6 of Gorgonzola and Shrimp Risotto.
  7. 7

    This risotto has a truly bold flavor—a daring combination that pays off. The gorgonzola doesn’t overpower the delicate shrimp; instead, it enhances their sweetness, and the shrimp broth gives the dish a unique taste that stands up to the gorgonzola.

    If you love these two main ingredients, you have to try it!

    Enjoy!

    Pierre and Vivy

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Pierre e Vivy - NoiFacciamoTuttoInCasa
Pierre e Vivy - NoiFacciamoTuttoInCasa @Pierre_e_Vivy
Published in the US on March 21, 2026 14:02
Como
https://www.noifacciamotuttoincasa.it/Ciao a tutti!siamo Pierre e Viviana,abbiamo rispettivamente 41 e 39 anni, siamo sposati da 9 anni ma ci conosciamo da quando eravamo poco più che adolescenti.I primissimi tempi del nostro matrimonio è stata veramente un’impresa riuscire ad organizzare la nostra vita insieme, specialmente per quello che riguarda la spesa e la cucina..Presi dall’euforia iniziale ci siamo lasciati travolgere dal consumismo e penso che abbiamo provato ogni tipo di cibo pronto…la pubblicità di nuovi prodotti era una specie di droga.Col passare del tempo si è instaurata in noi la voglia di tornare a produrre in casa la maggior parte dei cibi che consumiamo e sopratutto prestare più attenzione alla qualità dei prodotti che acquistiamo.Abbiamo cambiato le nostre abitudini (frequentiamo mercati, supermercati a km zero, contadini e produttori locali) e abbiamo cominciato a coltivare alcune delle verdure che utilizziamo. Il nostro balcone ormai è una piccola serra menomale che tra poco avremo la possibilità di avere un orto.Non sappiamo se la nostra scelta è stata data dalla passione che abbiamo scoperto per la cucina oppure a seguito dei numerosi scandali che quotidianamente sentiamo in relazione a prodotti confezionati.La nostra cucina ha cominciato ad avere successo tra amici e parenti che dobbiamo ringraziare avendo fatto molte volte da cavie ai nostri esperimenti.Anche i nostri viaggi hanno assunto un nuovo significato…è bellissimo girare l’Italia alla ricerca dei prodotti e dei piatti tipici per poi tornare a casa e cercare di riprodurre ciò che abbiamo assaggiato.A questo punto vi chiederete perché aprire un blog?Il nostro blog è la nostra nuova avventura ed avrà semplicemente lo scopo di far conoscere la nostra filosofia e di poter condividere le ricette, i consigli e i viaggi con tutti voi!Grazie Pierre & Vivy
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