Risotto with Gorgonzola

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                            FOOD FUNNY
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Thanks to Thelma Hershorn of Toronto for this classic food
funny:

While shopping in a food store, two nuns happened to pass
by the beer, wine, and liquor section. One asked the other if
she would like a beer. The second nun answered that, indeed,
it would be very nice to have one, but that she would feel
uncomfortable purchasing it. The first nun replied that she
would handle it without a problem. She picked up a six-pack
and took it to the cashier.

The cashier looked surprised, so the nun said, "This is for
washing our hair."

Without blinking an eye, the cashier reached under the counter
and put a package of pretzel sticks in the bag with the beer.
"The curlers are on me."

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                            TODAY'S RECIPE
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If you have access to a top-notch cheese purveyor then you
should be able to get a good quality Gorgonzola dolce from
Italy. If not, then any good quality blue cheese will make an
excellent substitute.

Risotto with Gorgonzola (Risotto alla Gorgonzola)

6 - 8 cups (1.5 - 2 L) chicken or vegetable stock
1/4 cup (60 ml) extra-virgin olive oil
1 large onion, finely chopped
2 cups (500 ml) short-grain Italian rice such as Arborio or Carnaroli
1 cup (250 ml) dry white wine
8 oz (225 g) good quality Gorgonzola, preferably Gorgonzola dolce, or
other good quality blue cheese, cut into small pieces
1/2 cup (125 ml) freshly grated Parmesan cheese

Bring the stock to a simmer over moderate heat and keep it
hot while the risotto cooks. Heat the olive oil in a large skillet
over moderate heat and saute the onion until tender but not
brown, about 5 minutes. Add the rice and cook, stirring
frequently, for 5 minutes. Add the wine and cook, stirring
frequently, until most of it is absorbed. Add about 21 cups of
the stock and cook, stirring frequently, until most of it is
absorbed. Repeat, adding about 1 cup (250 ml) of stock at a
time, until the rice is tender and creamy, about 20 minutes
total. Remove from the heat and stir in the Gorgonzola
(reserving a little for garnish) and half the Parmesan. Garnish
with the reserved Gorgonzola and serve with the remaining
Parmesan for diners to add at the table.
Serves 6 to 8.
Received on Wed Sep 8 07:40:38 2010