Mushroom and Gorgonzola Risotto

1

Bring a mixture of chicken broth and white wine to a simmer, then reduce heat and let cook for 30 minutes, keeping the liquid at a low boil. Reserve

2

In another pan, heat the olive oil over medium heat

Add the onion and mushroom and cook, stirring occasionally, for 2 minutes

Then add the Arborio rice and cook for an additional 2 minutes, stirring constantly

Next, add the salt and warm chicken broth, a little at a time, stirring continuously until the rice is cooked and creamy

3

Stir in the crumbled gorgonzola cheese, black pepper, and chopped parsley

Serve.