Risotto al Gorgonzola e Noci

Ingredients

Butter

3 tablespoons

Onion

1 medium, finely chopped

Arborio rice

1 1/2 cups

White wine

1/2 cup

Chicken or vegetable broth

4 cups, warmed

Gorgonzola cheese

6 ounces, crumbled

Walnuts

1/2 cup, chopped

Fresh parsley

1/4 cup, chopped (for garnish)

Salt

to taste

Pepper

to taste

Instructions

1. In a large saucepan, melt the butter over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Stir in the Arborio rice, coating it well with the butter and onion mixture, and toast the rice for about 2 minutes.
4. Pour in the white wine and cook, stirring frequently, until the wine has mostly evaporated.
5. Gradually add the warm chicken or vegetable broth, about 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding more. This process should take about 20 minutes.
6. Once the rice is al dente and creamy, stir in the crumbled Gorgonzola cheese and chopped walnuts until the cheese has melted into the risotto.
7. Season with salt and pepper to taste before removing from heat.
8. Serve the risotto hot, garnished with fresh parsley.