Risotto al Gorgonzola

Ingredients

 * 3 cubes of beef bouillon
 * 6 cups water
 * 1 diced onion
 * 1½ cups long-grain rice
 * 1 cup white wine (optional)
 * ½ cup crumbled gorgonzola
 * ground pepper
 * 1 teaspoon salt
 * 3 tablespoon olive oil
 * 1 tablespoon margarine

Directions

 * 1) Bring to boil the water with 3 cubes of beef bouillon to make a broth.
 * 2) Set aside ¼ cup of broth that you will use by the end.
 * 3) Rinse and drain the rice in a colander.
 * 4) In a large saucepan, heat the olive oil and stir-fry the onion.
 * 5) Combine the rice and stir in medium heat for about 5 minutes.
 * 6) Pour in the wine and let it boil for more one minute.
 * 7) Then add one cup of the boiling broth to cook the rice in low heat.
 * 8) Keep adding more boiling broth when necessary to keep the rice cooking until tender (about 25 minutes).
 * 9) But just add half cup at a time.
 * 10) The rice is supposed to be free of water when done.
 * 11) When the rice is tender, mix in the gorgonzola, ground pepper, salt, margarine and the ¼ cup of broth you set aside.