Taleggio Gorgonzola Risotto and Leftover Risotto Cakes

By CheeseDiva

Ingredients

• 4-1/2 to 5 cups chicken broth
• 2 tablespoons olive oil
• 1 large shallot minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• Salt and pepper
• 2 cup Taleggio cheese, shredded
• 1 cup Gorgonzola Dolce cheese
• 2 tablespoons flat-leaf parsley, finely chopped

Details

Servings 4
Adapted from cynthiapresser.com

Preparation

Step 1

In a medium sauce pan, bring the broth to a light boil. Turn the heat to low and close the lid.

In a large skillet, heat up the olive oil. Add shallots and cook until soft, 3 minutes, stirring occasionally. Stir in Arborio rice, making sure all the grains are well coated. Cook until grains start to swell, about 2 minutes. Add wine and cook until it evaporates.

Turn the heat down to medium low and add ½ cup of broth to the skillet. Stir constantly until all the broth has been absorbed by the rice (but don’t let the rice stick to the skillet at any moment, so keep stirring at all times.) Add another ½ cup of broth to skillet, constantly stirring. Repeat the process until the rice the rice is “all dente” – or resist slightly to the tooth but not hard in the center. The whole process should take about 18 to 23 minutes.

Remove from heat and lightly season with salt and pepper. Gently fold in cheeses. Place risotto on individual warm plates and sprinkle with parsley.

A great option to serve along side with the Four Cheese Risotto is filet mignon (that is what I make in the

For leftover Risotto cakes:
Chill leftovers. Fold in chopped chives. Form into small cakes. Dip cakes in beaten egg yolks and then coat with Panko bread crumbs. Saute in olive oil until lightly browned. Finish heating through in 300 oven.