1/4 cup Olivari Mediterranean Extra Virgin Olive Oil
1/2 cup Yellow Onion, diced
1 cup Risotto Rice
1/2 cup Mushrooms, chopped
1/4 cup Gorgonzola Cheese Crumbles
4 cups Chicken Stock
1) Sauté onion and mushrooms with Olivari Mediterranean Extra Virgin Olive Oil in a sauté pan until golden brown.
2) Add rice and mix with sautéed vegetables.
3) Add 3/4 cup of chicken stock and stir the mixture.
4) Repeat step 3 once chicken stock is absorbed into rice until all of the chicken stock is used.
5) When finished, top with gorgonzola cheese and serve warm.