Risotto al Gorgonzola

File:Risotogorgonzola.jpg

Risotto al Gorgonzola

Ingredients

• 3 cubes of beef bouillon
• 6 cups water
• 1 diced onion
• 1½ cups long-grain rice
• 1 cup white wine (optional)
• ½ cup crumbled gorgonzola
• ground pepper
• 1 teaspoon salt
• 3 tablespoon olive oil
• 1 tablespoon margarine

Procedures

1. Bring to boil the water with 3 cubes of beef bouillon to make a broth.
2. Set aside ¼ cup of broth that you will use by the end.
3. Rinse and drain the rice in a colander.
4. In a large saucepan, heat the olive oil and stir-fry the onion.
5. Combine the rice and stir in medium heat for about 5 minutes.
6. Pour in the wine and let it boil for more one minute.
7. Then add one cup of the boiling broth to cook the rice in low heat.
8. Keep adding more boiling broth when necessary to keep the rice cooking until tender (about 25 minutes).
9. But just add half cup at a time.
10. The rice is supposed to be free of water when done.
11. When the rice is tender, mix in the gorgonzola, ground pepper, salt, margarine and the ¼ cup of broth you set aside.