Gorgonzola and bacon risotto

Gorgonzola and bacon risotto


1 person made this

About this recipe: Comfort food at its best, this rich and creamy risotto, flavoured with tangy blue cheese and bacon, is a real feast.

Zoë Harpham

Serves: 4 

  • 2 tablespoons olive oil
  • 2 French shallots, finely chopped
  • 1¼ cups risotto rice
  • 100 ml dry white wine
  • 850 ml chicken stock, hot
  • 2 bacon rashers, rind removed, roughly chopped
  • 75 g gorgonzola or other blue cheese, cut into cubes
  • 1½ tablespoons crème fraîche or sour cream
  • salt and freshly ground black pepper

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Heat the oil in a deep frying pan. Add the shallots and cook over a low heat for 3 minutes. Add the rice and stir with a wooden spoon until the grains become translucent and have absorbed most of the oil.
  2. Pour in the wine and stir constantly until it is absorbed. Add sufficient hot stock to just cover the rice, then stir and cook until all the liquid has been absorbed, stirring occasionally. Repeat this process two or three times until there is no stock left.
  3. Meanwhile, gently cook the bacon pieces in a frying pan or under the grill until crispy.
  4. Stir the gorgonzola and crème fraîche or sour cream into the risotto. Season to taste with salt and pepper. Divide among four bowls, scatter with the bacon, then serve.

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