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This version of risotto requires less attention
to stirring than more traditional recipes, but is creamy-delicious
nonetheless thanks to the addition of a rich gorgonzola cream
Risotto with Wisconsin
- 1 cup frozen peas
1 cup sliced fresh mushrooms
1/3 cup butter - divided use
1 medium onion, chopped
1 1/3 cups quick cooking rice
1 cup white wine
2 cups chicken stock or broth
3/4 cup (4 ounces) creamy Wisconsin Gorgonzola cheese
1/2 cup whipping cream
1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan cheese
- Cook peas and mushrooms in 1 tablespoon
butter in large skillet over medium heat several minutes. Remove
vegetables; set aside.
- Cook onion in 1 tablespoon of the remaining
butter until soft.
- Add rice. Cook and stir to flavor and
brown rice slightly.
- Add wine, salt and pepper. Cook rice and
wine over medium high heat for about 5 minutes, stirring constantly
until wine evaporates.
- Add broth. Cover, reduce heat to low and
cook an additional 20 to 25 minutes.
- Meanwhile, in small saucepan, melt Gorgonzola
with remaining butter over low heat. Slowly add cream, gently
mixing to prepare sauce.
- Add Gorgonzola sauce, Parmesan cheese
and reserved vegetables to cooked rice. Cover, remove from heat.
- Let stand an additional 10 minutes. Serve
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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