Risotto with Gorgonzola

Ingredients for 1 servings:

• 400 g rice, risotto
• 1 onion(s), finely diced
• 1 liter chicken broth or vegetable broth
• 50 g butter
• 100 g Gorgonzola, mature
• 2 tbsp sage leaves, very finely chopped
• Parmesan, freshly grated
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion and half of the finely chopped sage leaves in olive oil until the onions are translucent. Add the rice and stir until the rice grains are evenly coated with olive oil. Now gradually add the stock, which has been heated separately, stirring constantly. Allow the liquid to boil down completely before adding the next ladleful of stock. After half of the stock has been added, stir in the diced Gorgonzola. Continue stirring constantly so that the cheese melts quickly and is evenly distributed throughout the risotto. When the risotto is creamy but the rice is still firm to the bite, add the remaining butter and sage and season with salt and pepper. Cover and let stand for 2 minutes and serve. Serve the Parmesan cheese separately.