- onions, chopped
- 4tablespoonsolive oil
- 200grisotto rice
- 500-600mlchicken broth
- arugula, to taste
- Steam onion and rice in olive oil until the rice grains get glassy.
- Add merlot and let it boil down completely.
- Cook risotto rice”al dente” by adding chicken broth.
- Add gorgonzola, cream and chopped arugula, reboil and serve immediately.