Creamy Roasted Garlic and Chives Risotto

Ingredients

• 1.5 cups arborio rice 
• 4 leaves basil fresh sweet
• 1 tablespoon butter 
• 4 cups chicken broth 
• 0.3 cup cooking wine dry white
• 2 tablespoons chives fresh chopped
• 3 cloves garlic minced
• 0.3 cup gorgonzola cheese crumbled
• 0.3 cup half-and-half 
• 4 cloves roasted garlic mashed
• 1  shallots finely chopped
• 3 tablespoons vegetable oil 

Equipment

• sauce pan
• pot

Directions

1. Combine chicken broth, chives, roasted garlic, and basil in a saucepan; bring to a boil. Reduce heat and simmer.
2. Heat vegetable oil and butter in a separate pot over medium heat; cook and stir shallot and garlic in the hot oil-butter mixture until shallot is softened, about 5 minutes.
3. Add rice to shallot mixture; increase heat to medium-high. Cook and stir until rice is fragrant, about 2 minutes.
4. Add wine, reduce heat to low, and simmer until wine is absorbed, about 5 minutes.
5. Stir simmering broth mixture, 1/2 cup at a time, into rice mixture and continue to simmer until rice absorbs liquid; repeat, adding 1/2 cup of broth at a time, until all the broth is absorbed and rice is tender, 20 to 25 minutes. Stir half-and-half into risotto; fold in Gorgonzola cheese until melted.