Risotto with gorgonzola (Risotto con gorgonzola)

Peels the onion, thinly affettala and lavala. You melt the butter in a pot and put to fry the onion. When the onion will become transparent, add the rice and let it toast for about 10 minutes, continually mixing it.

Continue cooking the rice by adding a little broth at a time and waiting for it to dry the liquid before adding more; stir frequently. Do you cook the rice until it is al dente. Add the gorgonzola cut into cubes and let it melt into the rice, stirring constantly. Leave the cheese and mix well foul tie well with cooking, so it will be a sort of creamy sauce.

When the cheese is completely melted and blended with the risotto, serve the dish very hot on the table without adding another type of cheese.

You can accompany it with a plate of Veal Shanks and mushrooms. See also this recipe:

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