Risotto al Gorgonzola e Noci
Novara/Vercelli, Lombardy
Lombardy's pairing of Gorgonzola DOP (specifically the piccante variety) with walnut in risotto — a combination that originated in Novara and Vercelli, the rice-growing provinces. Gorgonzola is added in two stages: a small amount stirred in during the mantecatura (finishing), and a larger piece placed on top and allowed to melt at table. The walnut provides textural contrast and a tannin-bitter note that cuts the richness of the cheese. Acacia honey drizzled at service bridges sweet-sour-bitter. A dish that exists at the intersection of cheese course and risotto.