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 sauce.

Risotto with Wisconsin Gorgonzola

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 Salt Pepper 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 hot.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.

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