Cheese, Egg, and Cream Based Recipes - Gorgonzola Specialty

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 175 g/6 oz Gorgonzola, crumbled

• 120 ml/1/2 cup crème frafche

• 120 ml/1/2 cup white wine

• Salt and freshly ground black pepper

• 350 g/12 oz/1 1/2 cups arborio or other risotto rice

• A few basil leaves

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Method:

1. Melt the butter in a saucepan. Stir in the cheese until melted.

2. Blend in the crème fraiche and wine. Heat for about 1 1/2 minutes, stirring until thickened. Season lightly.

3. Cook the rice in plenty of boiling, salted water until just tender, about 18 minutes. Drain and turn into a hot serving dish.

4. Reheat the sauce if necessary and drizzle over the rice. Garnish with basil leaves and serve very hot.