Yield: 4 servings. 1 large or 2 small onions (about 2 cups) 2 Tbsp. olive oil 1 cup arborio rice 3 cups chicken or vegetable broth* ¾ cup whole milk or light cream ½ cup crumbled Gorgonzola (4 oz.) or grated Swiss ½ cup finely grated Parmesan cheese to taste, salt and pepper 4 radicchio lettuce cups 4 servings steamed asparagus or green beans, cut diagonally ½ red bell pepper, slivered as needed for garnish, chopped red onion as needed for garnish, sliced tomatoes (optional) Chop onions. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.