Anything But Corn-Fed: Healthy College Cooking in Rural Iowa

This is the ultimate comfort food. Not only is it incredibly rich but it forces me to slow down during its preparation and relieve the stress of life as a college senior. I had everything for this except for the wine on hand. I went to McNally’s and bought Veramonte, a very good Chilean Sauvignon blanc that is modestly priced at $10.99 (not exactly Carlo Rossi cheap but incomprably better). I also used vegetable broth instead of beef broth but you can follow the recipe if you prefer.

Gorgonzola Risotto

2 1/2 cups aborio or other risotto rice

5 tbl unsalted butter

1/2 onion, minced

1/2 glass of white wine, warmed

1 1/2 quarts simmering beef broth

1/2 lb of gorgonzola (1/3 dolce, 2/3 picante… I didn’t follow this)

1 tbl cream

Saute the onion in the butter over low heat until golden. Remove onion with a slotted spoon and toast the rice in the butter over medium heat for a few minutes, coating the grains with fat. Add the onion and wine and cook until evaporated (this will happen quickly). Add broth one ladle at a time. When half cooked (the rule of thumb for risotto is that you’ll be done 17 minutes after you add the wine, but taste it constantly so as not to overcook it and get a mushy risotto), stir in the cheese. Stir to make sure the cheese doesn’t burn and stick to the bottom of the pan. Keep adding ladles until cooked al dente (a little chewy still). When done, stir in cream. Serves 6.

From: http://italianfood.about.com/od/creamyrisotti/r/blr0468.htm