Dissolve 3 chicken broth tablets into 6 cups of boiling water (1.4 liters)
Use 3 tablespoons of olive oil
Chop 1 small onion (70 g) and sauté it in butter until softened (about 1 minute)
Add 1 1/2 cup Arborio rice (300 g) and stir for about 2 minutes
Add 1 cup dry white wine (240 ml) and cook until the liquid is almost completely absorbed (about 1 minute)
Add 1/2 cup crumbled Gorgonzola cheese (75 g), salt, and pepper to taste
Use 1/4 teaspoon black pepper
Use 1 teaspoon of salt
Melt 2 tablespoons of butter
Dissolve 3 chicken broth tablets into 6 cups of boiling water (1.4 liters)
Use 3 tablespoons of olive oil
Chop 1 small onion (70 g) and sauté it in butter until softened (about 1 minute)
Add 1 1/2 cup Arborio rice (300 g) and stir for about 2 minutes
Add 1 cup dry white wine (240 ml) and cook until the liquid is almost completely absorbed (about 1 minute)
Add 1/2 cup crumbled Gorgonzola cheese (75 g), salt, and pepper to taste
Use 1/4 teaspoon black pepper
Use 1 teaspoon of salt
Melt 2 tablespoons of butter
Reserve 1/4 cup chicken broth (60 ml) for the end of the recipe
Boil the remaining chicken broth in a large saucepan over high heat
While that's heating up, sauté the chopped onion and butter in another saucepan over medium heat, stirring constantly until the onion is softened (about 1 minute)
Add the Arborio rice to the saucepan with the onion and butter, stir for about 2 minutes
Add the white wine, stir, and cook until almost all of the liquid has been absorbed (about 1 minute)
Add 1 cup hot chicken broth to the rice mixture, stirring constantly as it absorbs
Repeat this process, adding the remaining chicken broth in small increments, stirring constantly until the rice is cooked al dente (about 25 minutes)
Stir in the crumbled Gorgonzola cheese and season with black pepper and salt
Add the reserved chicken broth and stir until the cheese has melted
Remove from heat, add butter, mix well, cover, and let rest for about 2 minutes
Transfer to a serving dish and serve
515 calories per serving
