Cheese, Egg, and Cream Based Recipes - Risotto al Gorgonzola

Ingredients

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp olive oil

• 1 small onion, finely chopped

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pts/5 cups hot beef or chicken stock

• 175 g/6 oz Gorgonzola cheese, crumbled

• Salt and freshly ground black pepper

• Grated Parmesan cheese (optional)

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Method:

1. Heat the butter and oil in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes. Add the rice and cook for 1 minute.

2. Stir in 250 ml/8 fl oz/1 cup of the hot stock. Bring to the boil and simmer until the stock is absorbed.

3. Repeat until the rice is just tender and creamy (about 15-20 minutes).

4. Stir in the Gorgonzola and cook gently for 2 minutes, stirring until the cheese has melted and blends with the rice.

5. Season to taste and serve straight away with Parmesan cheese, if liked.