Risotto with mushroom and cheese

Ingredients

• 1 1/2 of an onion
• 1 tablespoon of olive oil
• 1 cup of arborio rice
• 2 1/2 or 3 cups of chicken broth
• 1/4 cup of white wine (you can add more if you like)
• 1 teaspoon of butter
• 3/4 cup of mushrooms
• 1/2 cup of liquid cream
• 1 large tablespoon of gorgonzola cheese
• 1/2 cup of Parmesan cheese
• Parsley for garnish

Instructions

1. 1

   Chop the onion into thin squares.

2. 2

   In a skillet with some oil, fry the onion for about 3 minutes, add the rice.

3. 3

   Stir well and add a little bit of chicken broth.

4. 4

   Keep stirring; as the rice starts drying out, add more broth.

5. 5

   After about 15 minutes of cooking, add the white wine and continue stirring.

6. 6

   Meanwhile, in another pan with butter, sauté the mushrooms for about 4 minutes, add the cream and cook for about 2 more minutes, turn off the heat and set aside.

7. 7

   Meanwhile, in our risotto, add the cheeses.

8. 8

   When the rice is at the desired point (i.e. at about 25 minutes of cooking), add the mushroom mixture.

9. 9

   Cook for about 3 more minutes, and then turn off the heat.

10. 10

    Serve the risotto with parmesan cheese and chopped parsley.