Gorgonzola Risotto With Pork Chops

• 5 cups chicken stock, low sodium
• 6 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 1/2 cup Arborio rice
• 1 1/3 cup heavy cream
• 6 ounces Gorgonzola, dolce (sweet and creamy)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely grated Pamigiano-Reggiano

1. Bring stock to a simmer until warm. Meanwhile in a 4-5 quart heavy pot, heat 2 tablespoons of butter and oil over high heat until foam subsides.
2. Add the rice and cook, stirring, for 4 minutes.
3. Add all the stock to the rice and cook, stirring frequently to prevent rive to stick, 15 minutes.
4. In the stock pan just used, add the heavy cream and the Gorgonzola and over low heat stir until all the cheese is melted. Season to taste with salt and pepper and remove from heat.
5. When rice has cooked add the cream sauce and simmer, stirring until the sauce is absorbed and the rice is tender, and the risotto is thickened.
6. Remove from heat, fluff with a fork and add the Parmigiano, the remaining 4 tablespoons butter. Mix well and serve immediately.

chicken stock, unsalted butter, olive oil, arborio rice, heavy cream, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/gorgonzola-risotto-with-pork-chops-51872811 (may not work)