Volare Ristorante kicks up chicken with a creamy gorgonzola risotto
If you're looking for way to put a little zing into another chicken dinner, check out the latest offering from Volare Ristorante. Chef Josh Moore puts a creamy gorgonzola with parmesan, cream and risotto to create a satisfying dish for any family.
Creamy Gorgonzola and Chicken Risotto
1 yellow onion
1 lb. Arborio rice
1c. white wine
1qt. chicken stock
4oz. Gorgonzola crumbles
2 Tbsp. butter
4 Tbsp. grated Parmesan
Salt and pepper
2 tsp. heavy cream
4- 4oz grilled chicken breast (sliced)
½ cup green peas
1 tsp. Italian parsley (chopped)
1 tsp. Fresh basil (chopped)
In a sauté pan combine onions and butter, cook until translucent. Add Arborio rice and alternately add wine and chicken stock until rice is tender. Add basil, parsley, gorgonzola, parmesan, cream, peas and salt & pepper to taste. Slice the grilled chicken and place on top and enjoy.
2300 Frankfort Avenue
Louisville, KY 40206
Year-Round Indoor and outdoor seating is available.
Josh Moore, Executive Chef and Partner at Volare restaurant knew that he wanted to be a chef as soon as he could reach his grandmother's stove. Seven years later, at the age of fourteen, Josh was working in a professional kitchen. He started his professional career as the pastry assistant at Vincenzo's Italian restaurant in downtown Louisville, KY.
He has been Executive Chef and Executive Pastry Chef (a rare combo) at Volare since 2006. Through hard work and dedication, he became a partner in 2008.
Chef Josh's passion for food starts with the food itself. He has a 10-acre working farm where he harvests vegetables summer through fall and uses them at Volare.
As the Lead Chef of the March of Dimes annual Signature Chef event since 2008, Josh has helped raise hundreds of thousands of dollars. He has also cooked at the James Beard House in New York and is a regular on the show Secrets of Louisville Chefs.