Red Wine Risotto with Rosemary and Gorganzola

1/4 cup extra-virgin olive oil                                                            
1 medium onion, small dice                                                              
Salt and pepper to taste
2 cups Arborio rice                                                                            
1/2 cup good red wine                                                                      
3 1/2 cups chicken stock, hot                                                           
1 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage
1/2 stick unsalted butter
3 oz Gorgonzola
4 tbsp cream

1.       In a 12 -14-inch skillet, heat the olive oil over medium heat. Add the onion, salt and pepper and cook until translucent and barely golden. Once the onions are ready, add the rice, and stir with a wooden spoon until toasted and opaque, 3 - 4 minutes.
2.       Add the wine to the toasting rice. Ladle 4 - 6-oz of stock and stir until it is absorbed. Continue stirring and adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Stirring releases the starch gives the rice a creamy texture. Cook until the rice is creamy and still a little al dente, about 20-25 minutes. Just before the end of cooking, add the rosemary and sage.  Taste the rice for seasoning. Add the butter and leave it to rest.
3.       In the meantime, put the Gorgonzola and cream in a small saucepan and let it melt together over a low heat. Serve the risotto in bowls, pour over the Gorgonzola cream.

        Risotto is not difficult to make if you have patience.  It's worth the extra attention you give it once you and your guest taste it. Most risotto is cooked with white wine, since I'm from South Italy, I wanted to try it with red wine.  It takes on its own special flavor and there's only one way to know what it taste like... Make it!!!

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