6 cups of chicken broth (approximately) - 1,440 ml
3 tablespoons of olive oil
1/3 cup of finely chopped onion
1 and 1/2 cups of uncooked rice - 300 g
1/2 cup of crumbled Gorgonzola cheese - 75 g
1/2 teaspoon of black pepper
Salt to taste
2 tablespoons of butter or margarine - 30 g
6 cups of chicken broth (approximately) - 1,440 ml
3 tablespoons of olive oil
1/3 cup of finely chopped onion
1 and 1/2 cups of uncooked rice - 300 g
1/2 cup of crumbled Gorgonzola cheese - 75 g
1/2 teaspoon of black pepper
Salt to taste
2 tablespoons of butter or margarine - 30 g
In a medium saucepan, bring the chicken broth to a boil, then reduce the heat and let it simmer
Heat the olive oil in a large skillet
Add the onion and sauté for about 2 minutes
Add the rice and cook, stirring constantly, for 1 to 2 minutes
Add half a cup of hot chicken broth and cook, stirring until almost all the liquid has been absorbed
Repeat adding half a cup of chicken broth at a time, cooking and stirring until the rice is cooked but still slightly firm, about 20 to 25 minutes
Add the cheese, season with black pepper and salt to taste, and stir well
Add one-quarter cup of chicken broth or a little more if needed, until the cheese melts and forms a creamy sauce, about 3 to 6 minutes
Add the butter or margarine and serve immediately
Serve 4 to 6 servings.
