Shrimp and Gorgonzola Risotto in Italian Bread
A creamy risotto where tender shrimp melt into rich gorgonzola, baked right inside a golden Italian loaf. It's Italian comfort food with a wow-factor presentation, and everything comes together in one beautiful shareable dish. Perfect for a cozy night in or a dinner that impresses without the stress.
🛒 Ingredients
2 servings
- 300 g risotto rice (arborio or carnaroli)
- 1 yellow onion, finely chopped
- 2 cloves garlic, crushed
- 1.5 l seafood stock (or vegetable stock)
- 200 ml dry white wine
- 500 g medium shrimp, peeled
- 120 g gorgonzola
- 2 tbsp chopped chives
- 30 g butter
- 1 drizzle olive oil
- 1 round Italian loaf (fondue-style bread)
- Black pepper, freshly ground
- Grated parmesan or mozzarella, to taste
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Directions
- 1
Sauté the onion in a drizzle of olive oil until translucent, then add the crushed garlic and let it release its aroma for a minute.
- 2
Without rinsing the rice, add it to the pan and toast for 1 to 2 minutes, stirring until the grains look glossy.
- 3
Pour in two ladles of hot stock, stir, and cover. Let it cook for 5 minutes over low heat.
- 4
Return to the rice and add the remaining stock little by little, one ladle at a time, stirring now and then. Season with a pinch of black pepper.
- 5
After 20 minutes, stir in the shrimp, cook for 5 minutes, then pour in the white wine and cook for 5 more minutes.
- 6
Meanwhile, add the gorgonzola in pieces and stir until it melts completely into the rice.
- 7
To finish, add the chives, butter, and grated cheese. Give it one last stir and it's ready.
- 8
For the bread: cut a lid off the top and carefully hollow out the crumb, leaving about 2 cm of wall all around.
- 9
Wrap the loaf in foil, place it on a baking tray, and fill it generously with the risotto.
- 10
Top with chives, a few reserved shrimp, and cheese for melting, then bake for a few minutes until golden and bubbling.
💡 Chef's Tip
The secret to a perfect risotto is keeping the stock hot and stirring regularly — that's what releases the starch and makes it creamy. If you prep the bread ahead, hollow it out only at the last minute so it doesn't go soft. Swap the shrimp for langoustines or scallops depending on what looks best at the market.
Similar Recipes
Same category — Main Dishes
Same difficulty — Medium
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