Risotto al Gorgonzola

Equipment needed : Wide, shallow pan

Maintain a gentle simmer during cooking

In a saucepan, warm the broth.

In a wide, shallow pan, heat the butter and olive oil over medium heat.

Sauté the chopped onion until translucent.

Add the Arborio rice and toast it for a couple of minutes.

Pour in the white wine and cook until it's mostly absorbed.

Begin adding the warm broth one ladle at a time, stirring continuously.

When the rice is creamy and al dente, stir in the crumbled Gorgonzola cheese and heavy cream.

Remove from heat, season with salt and black pepper.

Garnish with chopped walnuts, if desired, and let it rest for a couple of minutes before serving.