Onion Risotto with Two Cheeses

RH Staff

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. Heat oil in large saucepan. Add rice and cook, stirring over medium heat about 3 minutes or until fragrant and toasted. Stir in broth and onion and bring slowly to boil. Cover, reduce heat and cook for 20 minutes or until tender, stirring two or three times. Meanwhile, heat milk with Gorgonzola cheese, stirring until cheese is softened. Add milk-Gorgonzola mixture and Parmesan to risotto. Stir in more broth or milk if needed and heat. For presentation, arrange radicchio cups on plates. Portion risotto into cups. Lean asparagus or green beans against risotto and sprinkle with red pepper and red onion as desired. Garnish with tomatoes.

*May substitute 1 cup white wine for 1 cup broth, if desired.

NATIONAL ONION ASSOCIATION