Gorgonzola Risotto

In this recipe, first deglaze the onions with the white wine.

Peel and finely chop the onions and sauté in 50 g of butter until translucent. Meanwhile, bring the clear soup to a boil. Deglaze the onions with wine. Cook a little. Then add the unwashed round grain rice. Add a ladleful of the clear soup to the long grain rice form stirring constantly from then on. This is the only way to achieve the creamy consistency that is characteristic of a good risotto. Cook the long grain rice on medium heat. Make sure that the long grain rice does not stick. Whenever the long-grain rice has absorbed the clear soup, add another ladleful of the hot clear soup. Continue stirring and adding clear soup until the long-grain rice is soft but still al dente. Allow between 20-half an hour for this to happen Begin tasting after 20 min. When the clear soup is used up, use hot water. After 20 min fold in the gorgonzola in small pieces. When the long grain rice is soft but still al dente, finish the risotto with the whipped cream, the remaining butter and a tiny bit of clear soup.

Serve immediately. Tip: – A risotto must be served on the spot, because when it warms up it becomes heavy.

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