Mushroom and Gorgonzola Risotto

Name: Mushroom and Gorgonzola Risotto
Yield: 4
Ingredients: '5 cups of chicken broth'; '1/2 cup of water'; '1 cup of Arborio rice'; '1 cup of fresh mushroom diced'; '1/3 cup of crumbled gorgonzola cheese'; '1/4 cup of finely chopped onion'; '1/4 cup of finely chopped parsley'; '1/4 cup of dry white wine'; '2 tablespoons of olive oil'; '1/2 teaspoon of black pepper'; to taste

1
'5 cups of chicken broth'
2
'1/2 cup of water'
3
'1 cup of Arborio rice'
4
'1 cup of fresh mushroom diced'
5
'1/3 cup of crumbled gorgonzola cheese'
6
'1/4 cup of finely chopped onion'
7
'1/4 cup of finely chopped parsley'
8
'1/4 cup of dry white wine'
9
'2 tablespoons of olive oil'
10
'1/2 teaspoon of black pepper'
11
to taste

Ingredients

1
'5 cups of chicken broth'
2
'1/2 cup of water'
3
'1 cup of Arborio rice'
4
'1 cup of fresh mushroom diced'
5
'1/3 cup of crumbled gorgonzola cheese'
6
'1/4 cup of finely chopped onion'
7
'1/4 cup of finely chopped parsley'
8
'1/4 cup of dry white wine'
9
'2 tablespoons of olive oil'
10
'1/2 teaspoon of black pepper'
11
to taste

Directions

1
Aquatic, in low heat and without allowing to boil, the water with chicken broth and white wine. Reserve
2
In another pan, heat the olive oil and sauté the onion and mushroom, stirring for 2 minutes
3
Add the Arborio rice to the sautéed onion and mushroom mixture, stirring for an additional 2 minutes
4
Gradually add the reserved liquid, stirring constantly, until the rice is cooked al dente
5
Combine the crumbled gorgonzola cheese, black pepper, and parsley, mixing well
6
Serve.