Gorgonzola Risotto

Ingredients for 4 servings:

• 1 large onion(s)
• 70 g butter
• 200 ml white wine
• 1 ½ liters broth, light, instant
• 350 g risotto rice
• 150g Gorgonzola
• 150 ml cream
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Risotto with Gorgonzola. A recipe from Lombardy.

Peel 1 large onion, chop finely, and sauté in 50g butter until translucent. Meanwhile, bring the stock to a boil. Deglaze the onions with 0.2l of wine. Reduce slightly. Then add the unwashed risotto rice. Stir in a ladle of stock while stirring. Cook the rice over medium heat, ensuring the rice does not stick. Each time the rice has absorbed the stock, add another ladle of hot stock. Cook the rice over low heat for another 20-30 minutes, depending on the type of rice, stirring occasionally and adding stock until the rice is tender but still firm to the bite. After 20 minutes, stir in 150g of Gorgonzola cheese cut into small pieces, and season with salt and pepper to taste. When the rice is ready, top off the risotto with 150ml of cream, 20g butter, and a little stock. Serve immediately. Risotto must be served immediately, as it becomes heavy and sticky when reheated. In Italy, there are three varieties of Gorgonzola, recognizable by the color of the foil the cheese is wrapped in. Yellow is sweet (dolce), green is spicy (piccante), and blue is midway between dolce and piccante. The blue variety would be the ideal Gorgonzola for this risotto.