Ingredients

• 6 oz.(170g.) medium grain rice
• 1 garlic clove, chopped
• 1/4 cup dry white wine
• 1 1/2 tablespoons olive oil
• 1 cup (4 oz. or 112g.) gorgonzola cheese, crumbled
• 2 cups chicken broth
• 1 small onion, chopped
• Salt and pepper to taste

How to make Gorgonzola Risotto directions

• 1

  Warm the broth in a saucepan and simmer on low.

• 2

  Heat olive oil in a skillet. Add onion and garlic and sauté until onion is tender. Add the rice to coat. Season with salt to taste.

• 3

  Slowly stir in wine and cook until wine is absorbed. Pour in warm broth, 1/2 cup at a time and stir, until the broth has been absorbed. Add another 1/2 cup of broth and repeat. Stir in cheese. Continue to add broth, 1/2 cup at a time, each time letting the broth to be absorbed before adding more. Cook until the rice is tender but firm. Season with pepper. (Gorgonzola is salty, so no need to add additional salt.)