Merlot Risotto With Gorgonzola

• onion, chopped
• 4 tablespoons olive oil
• 200 g risotto rice
• 400 ml merlot
• 500 -600 ml chicken broth
• 50 g gorgonzola
• 3 tablespoons cream
• arugula, to taste

1. Steam onion and rice in olive oil until the rice grains get glassy.
2. Add merlot and let it boil down completely.
3. Cook risotto rice"al dente" by adding chicken broth.
4. Add gorgonzola, cream and chopped arugula, reboil and serve immediately.

onion, olive oil, risotto rice, merlot, gorgonzola, cream, arugula

Taken from www.food.com/recipe/merlot-risotto-with-gorgonzola-96506 (may not work)