Gorgonzola Risotto with Scallops

Using Isle of Man Queenies

This classic Italian dish is perfect for special occasions. Sweat onion and garlic before combining with shitake mushrooms. Add rice and cook until grains turn translucent. Pour in the wine and slowly add stock, stirring continuously. 

Fry Isle of Man Queen Scallops in a separate pan for 1-2 minutes a side then add wild mushrooms and courgette until crispy. Stir Gorgonzola piccante and lemon zest through the risotto before topping with scallops, courgettes, wild mushrooms and crumbled Gorgonzola. A simple but spectacular dish!

Gorgonzola Risotto with Scallops Recipe: Ingredients

Serves 4


  • 50g butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 100g shitake mushrooms, chopped
  • 300g Arborio risotto rice
  • 200ml white wine
  • 500ml mushroom or vegetable stock
  • 16 Isle of Man Queen Scallops, seasoned
  • 1 tbsp olive oil
  • 50g mixed wild mushrooms
  • 1 small courgette, finely sliced
  • 220g Gorgonzola piccante
  • Zest of half lemon
  • Salt and cracked black pepper

Gorgonzola Risotto with Scallops Recipe: Instructions

Melt the butter in a saucepan and sweat the onion and garlic until soft. Add the shitake mushrooms and cook for two minutes

Add the rice and stir, cooking until the grains turn translucent, and then stir in the wine. Slowly add the stock, stirring continuously

In a separate pan, fry the scallops in olive oil for 1-2 minutes a side until cooked through, and then the mushrooms and courgette for 2 minutes until crispy

Stir 180g Gorgonzola and lemon zest through the risotto, season, and serve topped with scallops, courgette, wild mushrooms and more crumbled Gorgonzola

For more information about Gorgonzola visit http://www.gorgonzola.com/uk


Consorzio per la Tutela del Formaggio Gorgonzola
Photography: Steve Lee
Recipe and Food Styling: Jocelyn Barker, The Dialogue Agency

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