I cheat when I make risotto by starting it on the stovetop but finishing it in the oven. At least, I always thought I was cheating until my friend Bruno told me that some Italians do it that way too… Or maybe he was just trying to make me feel better… Still, it’s easier and the results are fine. Better than fine when it’s full of creamy, melty gorgonzola!
1 tbsp olive oil
1 tbsp butter
1 onion, finely chopped
2 cloves garlic, minced
1 cup carnaroli/arborio/other risotto rice
1/2 cup dry white wine
1l vegetable stock
200g gorgonzola piccante, crumbled
Preheat oven to 150°C with a rack positioned in the lower third.
Put the oil and butter in a casserole on medium heat. When the butter has melted, add the onion and cook until translucent. add the garlic and cook a few minutes. Stir in the rice so it is well coated with oil and toast it for a couple of minutes. Pour in the wine and turn up the heat so it simmers away, stirring constantly. Add the stock and bring to a simmer.
Place the casserole in the oven for about 40 minutes, stirring occasionally.
When the liquid has reduced and the rice is soft, stir in the mascarpone and gorgonzola until melted. Serve and enjoy!