Ingredients:
6 cups beef broth
1/3 cup finely chopped onions
3 tablespoons butter
1 1/4 cups arborio rice
1/2 cup gorgonzola, cut into small cubes
1/3 cup heavy cream
3 tablespoons chopped walnuts, plus
4 walnut halves ( to garnish)
3 tablespoons parmesan cheese, grated
2 tablespoons chopped parsley
Directions:
Bring broth to a boil and keep at a bare simmer.
In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened.
Add rice, stirring with a wooden spoon, until rice is coated well with butter.
Add 1/2 cup of broth and cook, stirring, until absorbed.
Continue adding broth, 1/2 cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes).
Add cream and stir into risotto.
Remove from heat and stir in cheese and walnuts.
Divide among four plates and garnish with Parmesan, parsley and walnut halves.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.