Blue cheese and Spinach Risotto
sprinkled with pine-nuts
So I was doing some research to write this blog. And I discovered something that blew my mind. Well ok, it didn’t really blow my mind. It was more like I was a little flabbergasted. Here’s what I found out. Gorgonzola.. *drum roll sound effect* is not only cheese! It is also a small village in Italy.
I know I know, it’s not that exciting. But I was stunned. Do you know these moments when you found out something, and you go to your friends or your lover, and you tell them about it and they’ll be like: “Yeah? So? You didn’t know about that?” Well..
Thinking about it, it does sound logical. A lot of products are called after the region or place they’re from. I knew about parma ham coming from Parma, and of course, parmesan cheese. Or gouda cheese coming from Gouda. I’m familiar with that. Or that all these different kind of champagnes come from the French region Champagne.
The eponym, that’s what you call something that’s named after a place, name or thing, works too well on me with Gorgonzola. Now, I just think it’s funny there’s a small village somewhere called Gorgonzola. I can’t wait to meet someone who’s going to introduce himself that way. “Hi, I’m Fransisco, from Gorgonzola”
Ok, just one more. Rastafari, named after the Emperor of Ethiopia Haile Selassie. He was born with the name Ras Tafari Makonnen.
But back to my beloved gorgonzola. So delicious on a slice of short roasted bread. Or as a topping on a pizza. I was in a bar once where you could order it as a dipping sauce with hot wings. I should figure out how to make that.
But o well, this site is about risotto. So here’s a recipe for a risotto with gorgonzola and some healthy spinach, sprinkled with pine nuts.
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How to make risotto in 5 easy steps >>
Blue cheese and spinach risotto
- 2 Tsp Olive oil
- 2 Tsp Pine nuts
- ½ pound or 200 Gram Spinach
- 1 Ounce or 30 Gram Onion Chopped
- 5,5 Ounces or 160Gram Carnaroli or Arborio rice
- 4 Cups or 1 liter Vegetable or Chicken Stock
- 2 Ounces or 60 Gram Gorgonzola
- Put a frying pan on low heat, once hot add the pine nuts. Keep stirring them for about 2 minutes until they have a nice color. If the nuts are done put them aside.
- Blanch the spinach till it shrinks, then press out all the liquid and roughly chop it. Meanwhile, put the broth on high heat so that it’s almost boiling when you start adding it to the rice in step four.
- Put a sauté pan on low heat and let it get hot. Put in the olive oil. Then gently fry the chopped onions with a pinch of salt till it gets soft. Add the rice and stir it till it gets warm, has a nutty smell and gets a bit translucent.
- Turn up the heat to medium while gently stirring the rice. Then a big ladle of broth. Once the rice is absorbed add a new ladle of broth. Keep repeating this till the rice is ready, it should take about 16 to 19 minutes. When the rice is almost done, add the spinach and give it a good stir.
- When the rice has the consistency you want, put the fire out. Now, add gorgonzola and half of the pine nuts and give it one last stir. Cover the pan and let it rest for a minute. Before serving, sprinkle some pine nuts over the plate.