Mushroom and Gorgonzola Risotto

Name: Mushroom and Gorgonzola Risotto
Yield: 4
Ingredients: 5 cups of chicken broth; 1 cup of fresh mushroom dices; 1 cup of Arborio rice (preferably Italian); 1/3 cup of crumbled gorgonzola cheese; 1/4 cup of dry white wine; 1/4 cup of finely chopped onion; 1/4 cup of finely chopped parsley; 1 soup spoon of olive oil; 1/2 teaspoon of ground black pepper; Salt to taste

1
5 cups of chicken broth
2
1 cup of fresh mushroom dices
3
1 cup of Arborio rice (preferably Italian)
4
1/3 cup of crumbled gorgonzola cheese
5
1/4 cup of dry white wine
6
1/4 cup of finely chopped onion
7
1/4 cup of finely chopped parsley
8
1 soup spoon of olive oil
9
1/2 teaspoon of ground black pepper
10
Salt to taste

Ingredients

1
5 cups of chicken broth
2
1 cup of fresh mushroom dices
3
1 cup of Arborio rice (preferably Italian)
4
1/3 cup of crumbled gorgonzola cheese
5
1/4 cup of dry white wine
6
1/4 cup of finely chopped onion
7
1/4 cup of finely chopped parsley
8
1 soup spoon of olive oil
9
1/2 teaspoon of ground black pepper
10
Salt to taste

Directions

1
Bring 1 and 1/2 cups of water to a simmer, without letting it boil, with the chicken broth and white wine. Reserve
2
In another pan, heat the olive oil, add the onion and mushroom, and cook for 2 minutes, stirring
3
Add the rice and stir for another 2 minutes
4
Add the salt and warm broth, gradually, without stopping to stir, and cook until the rice is tender
5
Combine the cheese, pepper, and parsley, mix well, and serve.

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