Three Fox Vineyards Risotto With Sausage and Gorgonzola

Creamy Gorgonzola melds with the flavor of sweet Italian sausage for a rich and satisfying entree.

Servings: 8 - 10

Cook Time: 45 minutes

Pair With: The Three Fox Vineyards Piemontese Nebbiolo.

Source: Recipe courtesy Three Fox Vineyards; photo by Tama Takahashi.


2 tablespoons olive oil, in two parts
1 large yellow or white onion, diced
10 Sweet Italian sausages, sliced into 3/4 inch thick pieces
2 boneless chicken breast or 2 thighs (or a combination), meat cubed
8 cups water
2 Knorr’s chicken bouillon cubes
2 Knorr’s beef bouillon cubes
1/4 stick butter (salted)
3 cups Arborio rice  
1/2 cup dry white wine
8 ounces cooked peas (can be frozen)
8 ounces finely crumbled gorgonzola cheese, in two parts


In a sauté pan, cook the diced onion in 1 tablespoon olive oil over low heat until translucent (about 5 minutes). Remove and reserve. In the same pan, sauté the sausage and chicken pieces until cooked (no pink showing, about 7 - 10 minutes). Remove and reserve.

In the meantime, bring the water to a boil in a sauce pan and add the bouillon cubes. Reduce heat to a very low simmer and cover.  

Add the remaining 1 tablespoon of olive oil plus the butter to a large pan at least 3 inches deep and heat to melt the butter.  Add the reserved onions and the rice and stir over medium heat so as to coat the rice grains with the oil and butter. As soon as it looks like the grains are coated, add the white wine and stir until it is absorbed into the rice. Then pour in sufficient bouillon water to cover the rice and continue to stir until the water is absorbed.  Repeat the adding and stirring process until the rice is “al dente”, that is soft but with a hint of chewy texture.  The stirring is important to a creamy risotto as it helps release the rice starch which thickens the risotto.  When you make the last addition of the water (which will or very nearly will use up the water) add the peas.  

As soon as the last batch of water is absorbed add the reserved meat along with 4 ounces of the gorgonzola and stir this in.  Serve promptly, spooning onto plates and forming a rounded mound of risotto on each plate. Top with a small sprinkle of the remaining gorgonzola on top of each serving.

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Chef's Notes:

A great side dish with this is early green peas with butter and rosemary. Start off with a bib lettuce salad dressed with good olive oil, lemon juice, Kosher or sea salt, and coarse ground black pepper for a real feast.

Recipe Courtesy Of

Three Fox Vineyards

The heart of Northern Virginia has always been known for horses and foxes, and now Three Fox Vineyards is helping to make it known for fine wine.