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Betty Bossi Koch-Center
How it's done
Heat the oil and sauté the onion and thyme. Add the rice and sauté, stirring, until translucent. Add the wine and reduce completely. Pour in the stock little by little; the rice must be covered with a small amount of stock at all times. Cover the rice and simmer, stirring, for approx. 15 mins. over a medium heat. Remove the thyme. Add the courgette, simmer for about another 4 mins. Stir in the gorgonzola and season the risotto.
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