Risotto With Walnuts And Gorgonzola

Preparation:

Preparation: Thinly slice the onion; cut the crusted gorgonzola into small pieces and heat the broth. brown the onion in a saucepan with the butter, add the rice and, little by little, the broth; cook for 5 minutes, stirring constantly. Add the gorgonzola one minute before the end of cooking and, as soon as the cheese has melted, add the walnut kernels and the grated parmesan. Season with salt, mix delicately, remove from heat and serve.