Risotto with gorgonzola and walnuts - risotto al gorgonzola e noci

1. There are two kinds of Gorgonzola: dolce, which is mild and creamy, with pleasing overtones, and piccante, which is crumblier and sharper, more along the lines of a Roquefort. This recipe calls for both. Should you be unable to find Gorgonzola dolce the inside (less crust) of a Brie or Taleggio will work, whereas a lesser amount of Roquefort could be used to replace the Gorgonzola piccante.

2. Sauté the minced onion in the butter over a low flame until it is just golden. Remove the onion with a slotted spoon, turn the heat up slightly, and stir the rice into the drippings. Continue cooking for several minutes, stirring constantly lest the rice stick.

3. Return the onion to the rice, stir in the wine and continue cooking until it has evaporated. Begin adding broth a ladle at a time, When the rice is half cooked stir in the cheeses; continue adding broth until the rice is done, scraping your spoon across the bottom of the pot lest the rice and cheese mixture stick and burn. When the rice reaches the al dente stage stir in the cream and serve.

4. The wine? I think I might go with a Sauvignon Blanc