Risotto al Gorgonzola

Ingredients

 * 3 cubes of beef bouillon
 * 6 cups water
 * 1 diced onion
 * 1 ½ cup 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

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