Gorgonzola makes this risotto extra creamy and rich, while the walnuts give it a lovely crunch and a slightly sweeter flavour. Perfect for winter as a starter, or with some chicken pieces as a main course.
- 275g risotto rice
- 100ml white wine
- 1 onion
- 2 tbsp. each butter and oil
- 850ml chicken stock
- 125g chopped walnuts
- 125ml gorgonzola
- Salt and black pepper
Finely chop the onion. Heat butter and oil in a large frying pan and add the onion. Cook over a low heat for 10 minutes or until softened but not browned. Put the chicken stock onto a really low heat to keep warm.
Add the rice to the onion and cook until the grains start to turn translucent around the edges. Add the wine and turn the heat up to medium-high, then cook until the rice absorbs the wine. Add the chicken stock to the rice one ladle at a time, stirring and cooking until the rice absorbs the stock. Keep going until the stock has been used and the rice is creamy but still al dente.
Stir in the gorgonzola cheese and 3/4 of the walnuts. Put the lid on and leave to sit for 2-3 minutes or until the cheese melts. Sprinkle with the rest of the walnuts to serve.