Riso al Gorgonzola

Servings: 4 side dishes, 2 -3 entrees

Ingredients:

• Butter or Vegetable Oil   -   2 Oz
• Shallot, small, minced   -   1 each
• Arborio Rice     -     7 Oz wt
• White Wine    -     3 fl Oz
• Chicken Stock   -   20 fl Oz
• Water   -   20 fl Oz
• Whole Milk (optional)   -   2 fl Oz
• Gorgonzola Dolce, crumbled   -  2 Oz wt
• Parsley, minced – 1 Tablespoon
• Salt – to taste
• Pepper – to taste

Directions: See “Risotto” entry on 4/02/2008 for tips

1. Combine the chicken stock and water in a sauce pan and heat to a simmer, keep hot.
2. Heat another heavy saucepan over medium low heat with butter or oil.
3. Add the shallot to the oil and saute until soft.
4. Add the rice and stir for 2-3 minutes to coat with butter.
5. Add the wine to deglaze pan and stir for 1 minute.
6. Begin adding the hot water/chicken stock by 4 Oz ladles, stirring constantly, and adding another ladle only when the liquid is almost all absorbed.  This can take 20-30 minutes.
7. When the risotto is almost cooked, stir in the milk, cheese, and parsley for a minute to heat through.
8. Taste and season with salt and pepper.
9. Adjust consistency with liquid as needed.
10. Serve hot.