Risotto With Gorgonzola And Toasted Walnuts
Ready In: 1 hr
Serves: 4
Ingredients
- 5 cups chicken broth
- 2 tablespoons butter
- 1 small onion, minced
- 1 1⁄2 cups arborio rice
- 1⁄2 cup dry white wine
- 4 ounces gorgonzola, diced
- 1⁄2 cup chopped toasted walnuts
- 1⁄2 cup parmesan cheese
- 1⁄4 cup mascarpone cheese or 1⁄4 cup heavy cream
- salt
- white pepper, as needed
Directions
- Bring broth to a simmer in sauce pan.
- Heat butter in large heavy skillet over low heat.
- Add onions and saute until tender.
- Add rice and saute for 1 minute.
- Add white wine and stir until absorbed.
- Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
- Wait until each broth addition is absorbed before adding the next.
- When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
- Salt and pepper to taste.
- Serve immediately.
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