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A Question About Joe H.'s Gorgonzola Dolce Risotto

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I just came across Joe H's recipe http://chowhound.chow.com/topics/2889... and it sounds positively decadent. I'm eager to try it, but something about the recipe just doesn't sound right to me. I'll accept it on blind faith if I'm reassured, but can it be that there's only 3 1/2 cups of liquid (1.5 cups of wine, 2 cups of chicken stock) for 1 pound of rice?

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  1. That is right, CindyJ. Most other risottos will have more stock perhaps even twice as much but for this two cups is all that you need + the wine.

    5 Replies
    1. re: Joe H

      Thanks for getting back to me, Joe. I've been holding your recipe on the back burner, and now I'm eager to try it out. I'll follow your recipe, but I'm still curious as to why so little liquid is needed.

      1. re: Joe H

        And... I know your post says to follow the recipe precisely, but I'm wondering if it can be halved. I'm cooking for just two of us.

        1. re: CindyJ

          I'm sure it can but I've never made a smaller amount of risotto; the portions work for that amount.

          1. re: Joe H

            Do you have any suggestions for leftovers? I've made sauteed risotto patties with leftovers in the past, but that's about all I can think of.

            1. re: CindyJ

              The best leftovers are at four in the morning when one has the munchies and stumbles into the kitchen. This is a GREAT leftover for four in the morning!

      2. I googled gorgonzola dolce substitutes because I decided to try a recipe from Sunset for a tart that used pears with that cheese ..for a Monday Night football party. What I got in on was the muti-year continuing discussion of Joe H's risotto recipe. What fun.It was not EXACTLY what I was looking for, but it has kept me enthralled for the past hour. While I would not presume to wish to be Joe's wife(traveling to all those wonderful places)..but maybe just being his cat would be a culinary treat for a while. So, Joe, my question for the day is...in making a puff pastry tart that calls for gorgonzola dulce mixed with egg to spread on the pastry, with sliced pears and fresh thyme on top...would cambozola be an acceptable substitute? the nearest gourmet shops to where I am are over an hour's drive...so I have to wing it a lot with exotic ingredients...thanks,