Risotto al Gorgonzola (Risotto with Blue Cheese)

8 cups Pastaworks’ chicken stock
• 2 Tbsp. olive oil or unsalted butter
• 1 medium onion, very finely chopped
• 2½ cups Arborio or Carnaroli rice
• 8 ounces
Gorgonzola dolce, rind trimmed and crumbled into small bits
• ? cup milk, or more if necessary
• salt to taste

Bring the stock to a boil and immediately reduce it to a simmer.

Put the butter or olive oil in a heavy-bottomed sauté pan over medium heat. When
the oil is hot, add the onion. Cook, stirring, until the onion is translucent, about 3
minutes. Do not allow the onion to color.

Raise the heat to high. Add all of the rice at one time. Cook, stirring vigorously,
exposing all of the rice to the heat for about 1 minute. It will turn translucent,
revealing an opaque “pearl” in the center of each grain. When you see this, the rice
is sufficiently “toasted”, which makes it better able to absorb the stock.

Immediately reduce the heat to low and add enough stock so that the rice is
covered with the thinnest veil of stock (between 2 -3 ladles’ worth). Stir to
distribute the stock throughout the pan. Season with salt. Adjust the heat so that
the stock is barely bubbling. In about 2 minutes, the rice will look dry, with air
holes in a creamy, wet surface. Add a ladleful of simmering stock. Stir it in briefly.
If the rice is sticking to the bottom of the pan, either the heat is too high or you’ve
waited too long to add more stock. Adjust the heat, add more stock and salt if
needed after tasting.

After 18 to 20 minutes the rice should be tender-but-firm and slightly liquid,
When the rice is done, remove it from the heat, add the Gorgonzola and the milk
and stir vigorously. If the consistency is too dry, add more milk. Serve immediately
on hot plates.

Number of Servings: 4

Recipe submitted by SparkPeople user METTLEMETAL.