Risotto with Mushrooms and Gorgonzola

Serves 6

13 oz. rice
7 oz. mushrooms
2 oz. Gorgonzola crumbled
1 oz. butter
1 oz. pine nuts
1 shallot
1 clove garlic
3 tbs. olive oil
1 tbs chopped parsley
1/2 glass dry wine
salt and ground chili pepper to taste

Preparation

1. Clean and slice the mushrooms, saute them with olive oil, chopped garlic, chili pepper and salt in a covered skillet for 10 minutes. When they are done sprinkle with chopped parsley.
2. Melt 2/3 of the butter in a large saucepan, add the chopped shallot and the rice, stirring constantly to brown the rice; add the wine and let it evaporate; then add enough boiling water to cover the rice, salt to taste, and then cook and stir until the rice is done, adding water if necessary.
3. Turn the rice into a bowl and mix in the remaining butter, half the crumbled Gorgonzola and the sauteed mushrooms.
4. Toast the pine nuts lightly in a skillet and sprinkle them over the rice along with the rest of the diced cheese.