Risotto with Gorgonzola, Apples, and Walnuts

1In a large saucepan, heat the vegetable broth (4 cups) over medium heat until it simmers. Reduce the heat to low to keep the broth warm.

2In a separate large saucepan, melt the butter over medium heat.

3Add the onion (1 small) and garlic (2 cloves) to the saucepan and sauté until they become soft and translucent, about 5 minutes.

4Add the Arborio rice (1 cup) to the saucepan and stir it to coat it in the butter. Cook for 1-2 minutes until the rice starts to turn translucent.

5Pour in the white wine and stir the rice constantly until the wine has been absorbed.

6Reduce the heat to medium-low and begin adding the warm vegetable broth (4 cups) to the rice, one ladleful at a time. Stir constantly until each ladleful of broth has been absorbed before adding the next.

7Continue adding the broth and stirring the rice for about 20 minutes, or until the rice is creamy and al dente.

8While the risotto is cooking, prepare the gorgonzola sauce. In a small saucepan, combine the crumbled Gorgonzola cheese (4 ounces) and heavy cream (½ cup). Heat over low heat, stirring constantly, until the cheese has melted and the sauce is smooth.

9Stir in the chopped parsley and season with salt and pepper to taste.

10In a separate skillet, melt the butter over medium heat. Add the sliced apples (2), brown sugar (2 tablespoons), and cinnamon. Cook, stirring occasionally, until the apples (2) are tender and caramelized, about 8-10 minutes.

11In a small dry skillet, toast the chopped walnuts (½ cup) over medium heat until they are lightly browned and fragrant, about 5 minutes.

12Once the risotto is cooked, remove it from the heat and stir in the grated Parmesan cheese (½ cup). Season with salt and pepper to taste.

13To serve, spoon the risotto onto plates and top with the caramelized apples (2), toasted walnuts, and a drizzle of the gorgonzola sauce.

14Garnish with additional grated Parmesan cheese (½ cup) and parsley, if desired. Serve immediately and enjoy!