Saffron Risotto with Gorgonzola Cheese

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 teaspoon saffron threads
• 1/2 onion, finely chopped
• 2 tablespoons butter
• 1/3 cup grated parmesan cheese
• 1/2 cup gorgonzola cheese, crumbled
• Salt and pepper to taste

Instructions

1. In a small saucepan, heat the broth until simmering.
2. Steep the saffron threads in 2 tablespoons of warm water for 5 minutes.
3. In a large skillet, melt 1 tablespoon of butter over medium heat.
4. Add the chopped onion and cook until translucent.
5. Add the Arborio rice and toast for 2-3 minutes.
6. Pour in the white wine and cook until absorbed.
7. Begin adding the warm broth, one ladle at a time, stirring frequently until absorbed.
8. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
9. Stir in the saffron-infused water and remaining butter.
10. Remove from heat and stir in the parmesan and gorgonzola cheese until melted and creamy.
11. Season with salt and pepper to taste before serving.