Risotto with Gorgonzola
Makes 4 servings.
- 1 cup frozen peas
- 1 cup fresh mushrooms, sliced
- 1 medium onion, chopped
- 1/3 cup butter, divided
- 1-1/3 cups quick-cooking rice
- 1 cup white wine
- Salt and pepper, to taste
- 2 cups chicken stock or broth
- 3/4 cup gorgonzola cheese
- 1/2 cup whipping cream
- 1/2 cup Parmesan cheese, grated
In large skillet, cook peas and mushrooms in 1 tablespoon butter over medium heat for several minutes. Remove vegetables. Set aside. Cook onion in 1 tablespoon of the remaining butter until soft. Add rice. Cook and stir to brown the rice slightly. Add wine, salt and pepper. Cook rice and wine over medium-high heat for about 5 minutes, stirring constantly until wine evaporates. Add broth. Cover, reduce heat to low and cook an additional 20 to 25 minutes. Meanwhile, in a small saucepan, melt gorgonzola cheese with remaining butter over low heat. Slowly add cream, gently mixing to prepare sauce. Add Gorgonzola sauce, Parmesan cheese and reserved vegetables to cooked rice. Cover, remove from heat. Let stand an additional 10 minutes. Serve hot.