1. Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute. 2. Add the rice, stirring well to coat all the grains. Season. 3. In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite. 4. Add gorgonzola, stir until heated through and just starting to melt. Season to taste. 5. Serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
