Risotto With Gorgonzola Cheese
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Instructions
Chop thinly the onion, cut in little and regular cubes zucchinis.
In separate pot dissolve butter and cook onions with zucchinis for 5 minutes. Add salt, black pepper and special rice "alborio". Mix and add water to cover the rice with vegetable broth. Cook slowly for 25-30 minutes, in case necessary add water.
In separate pot dissolve Gorgonzola cheese with thick cream. Add to ready risotto with fresh basil. Serve and enjoy immediately!
