RISOTTO WITH GORGONZOLA AND WALNUTS

Preparation Method :

• Melt half the butter in a large pan. Add the onion and fry gently until the onion is soft but not coloured.
• Add the rice and stir thoroughly for about 5 minutes or until the rice is crackling hot.
• Add the glass of wine and stir for 3 minutes until the liquid is absorbed and the alcohol has evaporated.
• Add 2 ½ ladlefuls of stock and stir until the rice has absorbed the liquid, then add another ladleful of stock and stir.
• Continue until all the stock has been absorbed or the rice is tender but firm to the bite.
• Remove the pan from the heat and stir in the walnuts and Gorgonzola.
• Mix thoroughly until all the Gorgonzola has melted, then taste and adjust the seasoning, add more salt if required.
• Cover the pan and leave the risotto to rest for 5 minutes, then serve at once on warmed plates or on a serving dish.