Type what you have

Ingredients

• ✓ gorgonzola cheese
• vegetable oil
• pork chop
• butter
• sweet apple

Instructions

1. 1 Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
2. 2 Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
3. 3 Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
4. 4 Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

By Kimberly Watson

Ingredients

• ✓ gorgonzola cheese
• baby beet
• olive oil
• vinaigrette dressing
• lettuce mix
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.
3. 3 Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.
4. 4 Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.
5. 5 Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

By Allrecipes Magazine

Ingredients

• ✓ gorgonzola cheese
• butter
• pear
• thyme
• pasta dough

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Ingredients

• ✓ gorgonzola cheese
• butter
• vidalia onion
• sugar
• pizza dough

Instructions

1. 1 In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.
4. 4 Bake for 10 to 12 minutes, or until done.

By Jessica

Ingredients

• ✓ gorgonzola cheese
• acorn squash
• olive oil
• butter
• sage
• salt
• potato gnocchi

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut acorn squash into quarters, remove seeds, brush with olive oil, and place onto the prepared baking sheet.
3. 3 Roast squash in the preheated oven until tender, 35 to 40 minutes.
4. 4 Remove squash from oven and scrape the flesh from the skins into a deep bowl. Discard the skins. Add butter, sage, and salt. Using a immersion blender, puree the squash.
5. 5 Bring a pot of salted water to a boil. Add gnocchi and cook until they float, 2 to 3 minutes.
6. 6 Using a slotted spoon, remove gnocchi from the water and place directly into the pureed squash. Add 1 or 2 ladlefuls of the hot cooking water. Toss lightly. Immediately divide onto 4 serving plates and dot with the Borgonzola cheese. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ gorgonzola cheese
• fennel bulb
• chicken broth
• bread crumb
• salt

Instructions

1. 1 Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.
2. 2 Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.
3. 3 Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.
4. 4 Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.
5. 5 Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.

By Christine L

Ingredients

• ✓ gorgonzola cheese
• angel hair pasta
• olive oil
• garlic
• onion
• heavy cream
• walnut
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
2. 2 Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
3. 3 Pour sauce into cooked pasta and toss well to combine. Serve hot.

By Ghida Sammakieh

Ingredients

• ✓ gorgonzola cheese
• butter
• all-purpose flour
• sherry wine
• vegetable broth
• chanterelle mushroom
• salt-free seasoning blend
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
2. 2 Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

By SamnGoodSauce

Ingredients

• ✓ gorgonzola cheese
• penne pasta
• olive oil
• portobello mushroom
• basil
• oregano
• garlic
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
3. 3 To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
4. 4 Bake for 30 to 45 minutes, or until cheese is browned. Serve.

By Brad

Ingredients

• ✓ gorgonzola cheese
• white wine
• heavy cream
• parmesan cheese
• nutmeg
• black pepper

Instructions

1. 1 In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.

By Amy

Ingredients

• ✓ gorgonzola cheese
• penne pasta
• butter
• parmesan cheese
• heavy cream
• pear
• walnut
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.

By nellegirl

Ingredients

• ✓ gorgonzola cheese
• gnocchi
• olive oil
• radicchio
• heavy cream
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Heat olive oil in a skillet over medium heat. Add radicchio; cook and stir until softened, about 5 minutes. Transfer radicchio to a bowl and cover with plastic wrap so it continues to wilt.
3. 3 Pour heavy cream into the same skillet and bring to a simmer over medium heat, about 5 minutes. Add chunks of Gorgonzola and whisk until melted and evenly incorporated, about 2 minutes. Season with nutmeg, salt, and black pepper. Stir in radicchio. Add gnocchi and toss to coat.

By MelanieW

Ingredients

• ✓ gorgonzola cheese
• vegetable broth
• olive oil
• shallot
• butternut squash
• sunchoke
• arborio rice
• white wine

Instructions

1. 1 Warm broth in a saucepan over low heat.
2. 2 Warm olive oil in a large saucepan over medium-high heat. Stir in shallot and butternut squash and cook until soft, about 5 minutes.
3. 3 Meanwhile, peel and dice sunchokes, adding them to the saucepan immediately to prevent oxidation. Mix with the other vegetables. Add rice; stir and toast until pale, about 3 minutes. Pour in white wine, stirring constantly until fully absorbed.
4. 4 Pour 1/2 cup broth into the rice and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender yet firm to the bite, 15 to 20 minutes. Turn off the heat and add Gorgonzola cheese. Stir well until cheese is melted. Allow to rest for 2 minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ gorgonzola cheese
• cinnamon
• black pepper
• garlic powder
• chili powder
• cayenne pepper
• brown sugar
• flat iron steak
• olive oil
• garlic
• red onion
• cabernet sauvignon
• dry red wine
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Combine the cinnamon, black pepper, garlic powder, chili powder, cayenne pepper, and brown sugar in a small bowl. Sprinkle over the flat iron steaks on all sides, and press into the meat; set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and boil until the wine has nearly evaporated, about 5 minutes more. Remove the onions from the skillet and set aside.
4. 4 Cook the flat iron steaks on the preheated grill for 4 minutes per side, then remove and place into the skillet. Top the steaks with the onion mixture, and sprinkle with Gorgonzola cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the steaks have cooked to your desired degree of doneness, about 5 minutes for medium. Sprinkle with chopped basil to serve.

By Tiffany Andersen

Ingredients

• ✓ gorgonzola cheese
• walnut
• salad greens
• arugula
• orange
• red onion
• olive oil
• vegetable oil
• orange juice
• white sugar
• balsamic vinegar
• dijon mustard
• oregano
• black pepper

Instructions

1. 1 Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
2. 2 In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
3. 3 In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
4. 4 Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

By FAITHFUL96

Ingredients

• ✓ gorgonzola cheese
• fusilli pasta
• butter
• shallot
• heavy cream
• spinach
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
2. 2 In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
3. 3 Drain fusilli and toss with sauce. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ gorgonzola cheese
• bacon
• red onion
• salt
• water
• mustard
• brussels sprout
• cider vinegar

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble when cool. Reserve drippings in the skillet.
2. 2 Add onion and salt to the skillet; cook over medium heat until tender, about 5 minutes. Add water and Dijon mustard; cook and stir over medium-high heat until comes to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon.
3. 3 Add Brussels sprouts and vinegar to the skillet; cook, stirring often, until sprouts tender, 4 to 6 minutes. Toss sprouts mixture with bacon and Gorgonzola.

By Dutchgirl

Ingredients

• ✓ gorgonzola cheese
• butternut squash
• sweet onion
• butter
• honey
• garlic
• rosemary
• salt
• pepper
• cottage cheese
• milk
• chicken broth
• lasagna noodle
• breadcrumb
• walnut
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut the squash into small equal-sized pieces (about 1/2-inch/2 cm). Toss the squash and onion with half the butter, the honey, garlic, rosemary, salt and pepper until well combined. Spread in a single layer on parchment-lined baking sheets. Roast, turning occasionally, for 20 to 25 minutes or until very tender (rotate the baking sheets halfway through cooking). Cool slightly; combine with the cottage cheese, milk, broth and Gorgonzola.
2. 2 Preheat the oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch (3 L) casserole dish. Spread one quarter of the cottage cheese mixture evenly into the dish. Cover with an even layer of noodles, trimming to fit. Repeat layers of cheese and noodles twice. Spread the remaining cheese mixture evenly over the noodles.
3. 3 Cover with foil and bake for 45 minutes. Remove foil and bake, uncovered, for 15 minutes. Meanwhile, toss breadcrumbs with walnuts, parsley and remaining butter; sprinkle the lasagna evenly with breadcrumb mixture. Broil for 3 minutes or until golden brown. Rest for 20 minutes before slicing.

By Gay Lea Foods Co-operative®

Ingredients

• ✓ gorgonzola cheese
• cooking spray
• chicken breast
• parsley
• shallot
• garlic
• bacon
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
2. 2 Using a sharp knife, cut a slit into the thick side of each chicken breast, about 2 inches long and 1 1/2 inches deep.
3. 3 Mash together Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Fill each chicken breast pocket with Gorgonzola mixture. Wrap 2 slices bacon around each breast; secure with wooden toothpicks. Place chicken breasts into the prepared baking dish.
4. 4 Bake in the preheated oven until bacon is browned and chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (75 degrees C).

By witchywoman

Ingredients

• ✓ gorgonzola cheese
• cooking spray
• cellentani pasta
• heavy cream
• egg white
• black truffle salt
• mushroom
• gruyere cheese
• bacon
• shrimp

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 8x10-inch glass baking dish with cooking spray.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in cellentani and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 13 minutes. Drain.
3. 3 Combine cream, egg white, and truffle salt in a large bowl. Mix well. Add mushrooms, Gruyere cheese, bacon, and Gorgonzola cheese. Toss to combine. Add shrimp and toss again. Mix in cellentani pasta with a wooden spoon until evenly distributed.
4. 4 Pour pasta mixture into a the prepared baking dish.
5. 5 Bake in the preheated oven until top is bubbling and shrimp is opaque, 25 to 30 minutes.

By Balancing Cinderella Recipes

Ingredients

• ✓ gorgonzola cheese
• elbow macaroni
• chicken
• butter
• all-purpose flour
• milk
• black pepper
• cheddar cheese
• monterey jack cheese
• hot sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Cut wings and legs off rotisserie chicken. Remove skin and bones from wings and legs; chop or shred dark meat into bite-sized pieces.
3. 3 Melt butter in a large Dutch oven over medium heat. Gradually whisk in flour until a thick paste forms. Cook until golden, about 1 minute.
4. 4 Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook and stir until sauce is smooth, about 1 minute more. Reduce heat and season with pepper.
5. 5 Stir Cheddar and Monterey Jack into the sauce until melted and combined.
6. 6 Stir in hot sauce to the desired level of spiciness.
7. 7 Add Gorgonzola, chicken, and macaroni; mix well to combine.
8. 8 Serve hot and enjoy!

By Matt R

Ingredients

• ✓ gorgonzola cheese
• heavy cream
• salt
• black pepper
• cayenne pepper
• miniature ravioli
• flat leaf parsley
• parmesan cheese
• apple
• walnut
• parsley

Instructions

1. 1 Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
2. 2 Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
3. 3 Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
4. 4 Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ gorgonzola cheese
• olive oil
• chicken tender
• ranch dressing mix
• black pepper
• butter
• shallot
• flatbread pizza crust
• buffalo wing sauce
• mozzarella cheese
• banana pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add chicken, sprinkle with ranch dressing mix, and season with cracked pepper. Cook and stir until no longer pink in the center and the juices run clear, 5 to 8 minutes.
3. 3 At the same time, melt butter in another skillet over medium heat. Add shallot and saute until soft, about 5 minutes.
4. 4 Brush each flatbread with remaining olive oil, lightly coat with Buffalo wing sauce, and sprinkle with mozzarella cheese. Layer with chicken, shallots, and banana pepper rings, then sprinkle with Gorgonzola cheese crumbles.
5. 5 Bake directly on the middle rack of the preheated oven until flatbreads are crispy and cheese is melted, about 15 minutes. Slice and serve.

By Ms Chef Esh

Ingredients

• ✓ gorgonzola cheese
• olive oil
• orzo pasta
• red onion
• garlic
• vegetable broth
• cherry tomato
• basil
• garlic
• olive oil

Instructions

1. 1 Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
2. 2 In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
3. 3 Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

By ChicoGirl

Ingredients

• ✓ gorgonzola cheese
• penne pasta
• olive oil
• onion
• garlic
• tomato
• spinach
• salt
• black pepper
• turkey bacon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. 2 While pasta cooks, heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until softened, about 5 minutes. Toss in tomatoes and cook and stir for 5 minutes. Gradually toss in spinach and season with salt and pepper. Reduce heat and simmer mixture for 15 minutes.
3. 3 Meanwhile, place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels. Crumble and transfer to tomato mixture.
4. 4 Pour tomato mixture into drained pasta and add Gorgonzola cheese.

By Yajaira

Ingredients

• ✓ gorgonzola cheese
• balsamic vinegar
• cherry preserves
• olive oil
• salt
• black pepper
• mixed salad greens
• pear
• cherry
• pecan
• red onion

Instructions

1. 1 Combine balsamic vinegar and cherry preserves for vinaigrette in a small bowl. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
2. 2 Toss mixed greens, pears, cherries, pecans, red onion, and vinaigrette in a large salad bowl.
3. 3 Evenly distribute salad among four individual salad bowls and top with Gorgonzola cheese.

By Mommy Epstein

Ingredients

• ✓ gorgonzola cheese
• vegetable stock
• olive oil
• carrot
• celery
• onion
• arborio rice
• red wine
• radicchio
• walnut
• balsamic glaze
• parmigiano-reggiano cheese

Instructions

1. 1 Bring vegetable stock to a boil in a saucepan; reduce heat to low and keep simmering.
2. 2 Heat 2 tablespoons olive oil in a stockpot over medium heat; cook and stir carrot, celery, and onion until onion is translucent, about 2 minutes. Add remaining 2 tablespoons olive oil; stir in rice. Cook and stir until rice is coated with oil and warm, 1 to 2 minutes. Pour in red wine and stir until rice is coated and wine is absorbed, 2 to 3 minutes.
3. 3 Pour 1 ladleful of warm vegetable stock into the rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes. Continue adding stock, 1 ladleful at a time, cooking and stirring after each addition until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.
4. 4 Stir radicchio, Gorgonzola cheese, and walnuts into risotto until cheese is completely melted, 2 to 3 minutes. Add more stock and cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat and cover stockpot for 1 minute.
5. 5 Spoon risotto onto plates and top with balsamic glaze and Parmigiano-Reggiano.

By Buckwheat Queen

Ingredients

• ✓ gorgonzola cheese
• filet mignon steak
• olive oil
• salt
• black pepper
• butter
• shallot
• garlic
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
2. 2 Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
3. 3 Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
4. 4 Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
5. 5 Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
6. 6 Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.

By KheringtonsMommy

Ingredients

• ✓ gorgonzola cheese
• farfalle pasta
• olive oil
• shallot
• garlic
• white wine
• chicken stock
• salt
• black pepper
• rotisserie chicken
• sun-dried tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
3. 3 Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

By Brian Graves

Ingredients

• ✓ gorgonzola cheese
• aluminum foil
• butternut squash
• garlic
• salt
• avocado oil
• butter
• onion
• chicken broth
• milk
• half-and-half
• white pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Toss butternut squash, garlic cloves, and salt together in a bowl.
3. 3 Combine 4 tablespoons oil and 1 tablespoon butter in a saucepan over medium heat; cook until butter melts. Pour over butternut squash-garlic mixture and stir until squash is evenly coated. Spread squash out on the prepared baking sheet.
4. 4 Roast in the preheated oven until squash is soft and lightly browned, about 30 minutes.
5. 5 Meanwhile, heat remaining 1 tablespoon avocado oil and 1 tablespoon butter in a pot over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Add roasted butternut squash and 1/2 cup chicken broth. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove and let soup cool slightly until warm, but no longer steaming hot. Stir in 1 cup milk, 1/2 cup half-and-half, and pepper.
6. 6 Puree soup with an immersion blender until smooth. Add more broth, milk, or half-and-half if soup is too thick.
7. 7 Ladle soup into bowls and sprinkle with crumbled Gorgonzola. The soup tastes best at room temperature.

By HealthyCooking