RISOTTO WITH GORGONZOLA AND CASHEWS ENJOY DAN:

MUSHROOM RISOTTO WITH CASHEWS by CHEF DAN:
Serves 4

INGREDIENTS:
3 cups beef broth
3 tablespoons butter, divided
2 cups baby portabella mushrooms, sliced
2 cups Arborio rice
1 onions, diced
2 garlic cloves, minced
1-teaspoon sea salt
1 teaspoon lemon zest
1-cup white wine
1/3-cup gorgonzola cheese, crumbled
1/4-cup cashews, chopped

DIRECTIONS:
1. Warm beef broth in a microwave.
2. In skillet, heat 2 tablespoons of butter over medium-heat.
3. Stir in mushrooms, onions, garlic, salt, and cook for 7-8 minutes.
4. Stir in rice and cook 2 minutes.
5. Add wine and stir to deglaze the pan, stir until almost evaporated.
6. Start adding the warm beef broth 1/2-cup at a time, stirring constantly until the rice absorbs all the broth before adding more.
7. Repeat until all the broth has been added and the rice is al dente, about 20 minutes,
8. Remove from heat and stir in 1 tablespoons butter, lemon zest and gorgonzola cheese, cashews and a pinch of sea salt pepper.

ENJOY DAN: BON-APPETITE!!