Nut Risotto

For the nut risotto, lightly fry onion in butter, add rice and stir-fry. Pour in wine and stir over medium heat until liquid is absorbed.

Now add 1/8 l of soup and cook, continuing to stir, until the rice has absorbed the liquid again. Season with salt, pepper, garlic and gradually stir in remaining soup.

Stir in Gorgonzola and nuts, stir in liquid whipped cream before serving. Garnish with a few cubes of gorgonzola and nuts. Serve the nut risotto sprinkled with parsley.

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