RISOTTO WITH AMISH GORGONZOLA

RISOTTO WITH AMISH GORGONZOLA image

Yield 4

Number Of Ingredients 11

1 cup frozen peas
1 cup sliced fresh mushrooms
1/3 cup butter, divided
1 med onion chopped
1 1/3 cups quick cooking rice
1 cup white wine
salt and pepper
2 cups chicken stock
3/4 cup(4oz) crumbled salemville gorgonzola cheese
1/2 cup whipping cream
1/2 cup (1 1/2 oz) grated parmesan cheese

Steps:

Cook peas and mushrooms in 1 tbl spoon butter in large skillet over med heat for several minutes. Remove vegetables and set aside. Cook onion in 1 tbl spoon of the remaining butter until soft. Add rice. Cook and stir to flavor and brown the rice slightly. Add wine, salt and pepper. Cook rice and wine over med high heat for about 5 minutes stirring constantly until wine evaporates. Add broth. Cover, reduce heat to low and cook an additional 20-25 minutes. Meanwhile, in a small saucepan, melt gorgonzole cheese with remaining over low heat. Slowly add cream, gently mixing to prepare sauce. Add gorgonzola sauce, parmesan cheese and reserved vegetables to cooked rice. Cover, remove from heat. Let stand an additional 10 minutes. Serve hot.