Lemon Gorgonzola Risotto

(This post is for Corin, who has discovered the joys of risotto and will (hopefully) love the choice of ingredients!)

Far be it from me to rub it in the rest of the country’s face that California’s generous weather system has graced us with summer a couple of months early, but I’ll go ahead and do it anyway: 80 degrees, baby.

Such brilliant gusts of warm, freshly-cut grass breezes brought me to lemons and lemons brought me to Deb and Deb brought me to risotto. Add in the leftover gorgonzola from a little wine and cheese party last night and the world just made sense again.

Backed up view

I highly recommend investing in a bottle of lemon oil, which packs so much of a punch you only have use it sparingly and don’t need to purchase frequently. It mellowed out the gorgonzola perfectly (which was very strong) and was the perfect end to a warm day.


Lemon Gorgonzola Risotto

1 T olive oil
1 T butter
1 medium yellow onion, diced fine
1/2 c short-grain or arborio rice
1/4 c white wine
2.5 c warm stock
1/2 c grated parmeggiano
1/3 c crumbed gorgonzola
1 scant t lemon oil or 1 T lemon juice
1 t lemon zest
2 T diced chives (optional)

Place a heavy-bottomed pot over medium high heat and, when hot, add the oil and butter. When the butter is melted, add in the onion and cook for 5-7 minutes, until soft. Add the rice and cook, stirring frequently, for 2-3 minutes. Add the wine and reduce for 1 minute, or until absorbed a bit. Add in 1/2 c stock and reduce the heat to med-low, so that you have a high simmer going. Stir the rice frequently as you grate the parm, crumble the gorgonzola, zest the lemon, and dice the chives. Gradually add the stock into the rice as it absorbs and bubbles, approximately every 3-5 minutes. Remember to stir frequently and add enough stock along the way, or else the bottom of the pot will burn the simmering rice. After about 20 minutes or when the rice is at desired done-ness, turn off the heat. Stir in the parm, lemon oil, zest, and gorgonzola. Plate the risotto and add a sprinkling of chives on top. I served mine over a bed of arugula and spinach, which is pretty much how I eat everything.

Top view 1

Side view 3

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