Summary

Ingredients

• 400 g rice, risotto
• 1 onion (s), finely diced
• 1 liter chicken broth or vegetable broth
• 50 g butter
• 100 g Goronzola, ripe
• 2 tablespoon sage leaves, very finely chopped
• Parmesan, freshly grated
• olive oil
• salt and pepper

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Instructions

1. Steam the onion and half of the finely chopped sage leaves in olive oil until the onions are translucent. Add the rice and stir until the rice grains are evenly coated with olive oil.
2. Now gradually add the separately heated broth and stir constantly. Always let the liquid boil down completely before adding the next ladle of broth.
3. After half of the broth has been added, stir in the diced Gorgonzola. Keep stirring so that the cheese melts quickly and spreads evenly in the risotto.
4. When the risotto is creamy but the rice is still firm to the bite, add the remaining butter and the remaining sage and season with salt and pepper.
5. Cover and let rest for 2 minutes and serve. Serve the parmesan separately.