Gorgonzola Risotto With Pork Chops – a delicious recipe with chicken stock, unsalted butter, olive oil, Arborio rice, heavy cream, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring stock to a simmer until warm. Meanwhile in a 4-5 quart heavy pot, heat 2 tablespoons of butter and oil over high heat until foam subsides.
2
Add the rice and cook, stirring, for 4 minutes.
3
Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.
4
In the stock pan just used, add the heavy cream and the Gorgonzola and over low heat stir until all the cheese is melted. Season to taste with salt and pepper and remove from heat.
5
When rice has cooked add the cream sauce and simmer, stirring until the sauce is absorbed and the rice is tender, and the risotto is thickened.
6
Remove from heat, fluff with a fork and add the Parmigiano, the remaining 4 tablespoons butter. Mix well and serve immediately.
1445
kcal
Calories
69
g
Fat
94
g
Carbs
107
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 cups chicken stock, low sodium, 6 tablespoons unsalted butter, 2 tablespoons olive oil, 2 1/2 cup Arborio rice, and more.
Yes, Gorgonzola Risotto With Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
