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Chianti Risotto with Gorgonzola

Servings: 4 people

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

One of my favourite recipe, a perfect combination with our Chianti!


Carnaroli rise | 1/5 cup 300 g

Red onion | 1, finely chopped

Chianti wine | 1 bottle

Monte Chiaro EVO Oil | 2 tbsp

Thyme | 2 tsp

Chicken stock | 1l 4 cups

Gorgonzola | 2 oz 50 g

Parmesan cheese | 1 cup 100 g


Heat olive oil and half the butter in a large saucepan over medium heat, then add onion and stir occasionally until soft (5-7 minutes). Add rice and stir occasionally until rice is too hot to touch (1-2 minutes).

Add wine and thyme to stock, then gradually add stock mixture to rice a ladleful at a time, stirring continuously until liquid is absorbed before adding the next, until rice is al dente (18-20 minutes).

Stir in Parmigiano-Reggiano, remaining butter and an extra splash of Monte Chiaro Chianti wine for color.

Season to taste, drizzle with extra-virgin olive oil, top with Gorgonzola and extra Parmigiano-Reggiano and serve with fennel salad.


Chef's tips:

You can also add Ricotta Salata and Rosemary!

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