Two Cheese Risotto with Onion
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1 large or 2 small onions (about 2 cups)
2 tablespoons olive oil
1 cup Arborio rice
3 cups chicken or vegetable broth*
3/4 cup whole milk or light cream
1/2 cup crumbled Gorgonzola (4 ounces) or grated Swiss
1/2 cup finely grated Parmesan cheese
Salt and pepper to taste
Presentation Suggestion (Optional):
4 radicchio lettuce cups
4 servings steamed asparagus or green beans, cut diagonally
1/2 red bell pepper, slivered
Chopped red onion
Sliced tomatoes (optional)
*May substitute 1 cup white wine for 1 cup of broth, if desired.
Chop onions. Heat oil in large saucepan. Add rice and cook, stirring over medium heat about 3 minutes or until fragrant and toasted. Stir in broth and onion, bring slowly to a boil. Cover, reduce heat and cook for 20 minutes or until tender, stirring 2-3 times. Meanwhile, heat milk with gorgonzola cheese, stirring until cheese is softened. Add milk-gorgonzola mixture and Parmesan to risotto. The consistency should be slightly soupy; if too dry, stir in more broth or milk and heat. Season with salt and pepper to taste and serve immediately as a side dish or refer to the suggestion for serving this as a main dish below.
Makes 4 servings.
Recipe and image provided by the National Onion Association