Risotto with Mushroom and Gorgonzola

Name: Risotto with Mushroom and Gorgonzola
Total time: 30 min
Yield: 4
Ingredients: 5 cups of chicken broth; 1/4 cup of dry white wine; 1 tablespoon of olive oil; 1/4 cup of chopped onion; 1 cup of fresh mushroom, diced; 1 cup of Arborio rice (if possible); To taste: salt; 1/3 cup of crumbled Gorgonzola cheese; 1/2 teaspoon of black pepper; 1/4 cup of chopped fresh parsley

1
5 cups of chicken broth
2
1/4 cup of dry white wine
3
1 tablespoon of olive oil
4
1/4 cup of chopped onion
5
1 cup of fresh mushroom, diced
6
1 cup of Arborio rice (if possible)
7
To taste: salt
8
1/3 cup of crumbled Gorgonzola cheese
9
1/2 teaspoon of black pepper
10
1/4 cup of chopped fresh parsley

Ingredients

1
5 cups of chicken broth
2
1/4 cup of dry white wine
3
1 tablespoon of olive oil
4
1/4 cup of chopped onion
5
1 cup of fresh mushroom, diced
6
1 cup of Arborio rice (if possible)
7
To taste: salt
8
1/3 cup of crumbled Gorgonzola cheese
9
1/2 teaspoon of black pepper
10
1/4 cup of chopped fresh parsley

Directions

1
Bring to a simmer in a medium saucepan 1.5 cups of chicken broth with the white wine, without letting it boil. Reserve
2
In another skillet, heat the olive oil over low heat
3
Add the onion and mushroom and cook for 2 minutes, stirring constantly
4
Add the rice and stir for an additional 2 minutes
5
Gradually add the warm chicken broth to the rice, stirring continuously, until the rice is cooked and creamy
6
Combine the cheese, pepper, and parsley; mix well and serve.