Risotto With Gorgonzola And Toasted Walnuts

• 5 cups chicken broth
• 2 tablespoons butter
• 1 small onion, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 ounces gorgonzola, diced
• 1/2 cup chopped toasted walnuts
• 1/2 cup parmesan cheese
• 1/4 cup mascarpone cheese or 1/4 cup heavy cream
• salt
• white pepper, as needed

1. Bring broth to a simmer in sauce pan.
2. Heat butter in large heavy skillet over low heat.
3. Add onions and saute until tender.
4. Add rice and saute for 1 minute.
5. Add white wine and stir until absorbed.
6. Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
7. Wait until each broth addition is absorbed before adding the next.
8. When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
9. Salt and pepper to taste.
10. Serve immediately.

chicken broth, butter, onion, arborio rice, white wine, gorgonzola, walnuts, parmesan cheese, mascarpone cheese, salt, white pepper

Taken from www.food.com/recipe/risotto-with-gorgonzola-and-toasted-walnuts-28079 (may not work)