Gorgonzola Risotto with Round Barn Pinot Gris

5 cups chicken broth
1/2 cup of butter
4 ounces of Ripe Gorgonzola/Bleu Cheese
2 Tbs Half and Half
1 small yellow onion, peeled and finely chopped
2 cloves of minced garlic
2 cups Arborio rice
1/2 cup of Round Barn Winery Pinot Gris (room temperature)
1/2 cup freshly grated Parmesan
1/2 tsp of dried sage leaves very finely chopped OR 1 1/2 tsp finely chopped fresh sage

Saute the onion, garlic and dried sage together in half the butter until the onion is soft and melting, but not brown. Do not overcook the garlic. While cooking the onion mixture, in a separate pot bring the chicken stock to a slow simmer. Add the rice to the onion mixture and raise the heat to toast the grains. Add the wine to the rice and onion mixture and reduce slightly. Be sure not to brown the grains of the rice, just make sure they are really hot before adding the stock. Once the wine has reduced slightly, add the hot stock a ladleful at a time. Stir constantly and let the liquid absorb before adding another ladle. Once you have added half of the stock, add the gorgonzola stirring constantly to distribute the cheese throughout the rice mixture. Continue to cook the rice and add the rest of the hot stock a ladleful at a time. It will take about 20 minutes. When the risotto is creamy and velvety, but the rice is still firm to the bite, remove from heat and stir in the remaining butter, half and half and fresh sage. Cover and let rest for 2 minutes. Drizzle a little extra virgin olive oil over each serving when plated. Makes 4 servings.

The Round Barn Winery
10983 Hills Road, Baroda, Michigan 49101
www.RoundBarnWinery.com