Dissolve 3 chicken bouillon tablets in 6 cups of boiling water (1.4 liters)
Use 3 tablespoons of olive oil
Finely chop 1 small onion (70g)
Use 1 1/2 cups of Arborio rice (300g)
Add 1 cup of dry white wine (240ml)
Shred 1/2 cup of gorgonzola cheese (75g)
Add 1/4 teaspoon of black pepper
Use 1 teaspoon of salt
Add 2 tablespoons of butter
Dissolve 3 chicken bouillon tablets in 6 cups of boiling water (1.4 liters)
Use 3 tablespoons of olive oil
Finely chop 1 small onion (70g)
Use 1 1/2 cups of Arborio rice (300g)
Add 1 cup of dry white wine (240ml)
Shred 1/2 cup of gorgonzola cheese (75g)
Add 1/4 teaspoon of black pepper
Use 1 teaspoon of salt
Add 2 tablespoons of butter
Set aside 1/4 cup of chicken bouillon for the end of the recipe
Bring the remaining bouillon to a boil in a medium saucepan
While that's cooking, heat the olive oil and onion in a large saucepan over medium heat, stirring constantly until the onion is soft (about 1 minute)
Add the rice and stir constantly for about 2 minutes
Add the white wine and stir until absorbed (about 1 minute)
Add 1 cup of hot bouillon to the rice and cook until mostly absorbed, then add more bouillon in 1/2-cup increments, stirring constantly, until the rice is al dente (about 25 minutes)
Stir in the gorgonzola cheese, black pepper, and salt
Add the reserved bouillon and stir until the cheese melts
Remove from heat
Add the butter, stir, cover the saucepan, and let rest for about 2 minutes
Transfer to a serving bowl and serve
515 calories per serving
