Risotto Gorgonzola

Ingredients

• 1 ½ cupsArborio rice
• 200 grams, crumbledGorgonzola cheese
• 1 medium, finely choppedOnion
• 2 cloves, mincedGarlic
• ½ cupWhite wine
• 4 cups, heatedChicken or vegetable stock
• 3 tablespoonsButter
• 1 tablespoonOlive oil
• ½ cup, gratedParmesan cheese
• to tasteSalt
• to tasteBlack pepper
• for garnishFresh parsley or chives

Instructions

1. Heat the chicken or vegetable stock in a saucepan and keep it simmering on low heat throughout the cooking process.
2. In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, cooking for an additional minute until fragrant.
4. Add the Arborio rice to the pan, stirring to coat each grain with the oil and butter mix, and cook for 2-3 minutes until slightly translucent.
5. Pour in the white wine, stirring constantly until it has mostly evaporated.
6. Begin adding the hot stock, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Once the rice is cooked, remove the pan from the heat and stir in the remaining 2 tablespoons of butter, crumbled Gorgonzola, and grated Parmesan cheese. Mix until creamy and smooth.
8. Season with salt and freshly cracked black pepper to taste. Serve immediately, garnished with fresh parsley or chives.