In a sauté pan, cook the diced onion in 1 tablespoon olive oil over low heat until translucent (about 5 minutes). Remove and reserve. In the same pan, sauté the sausage and chicken pieces until cooked (no pink showing, about 7 - 10 minutes). Remove and reserve.
In the meantime, bring the water to a boil in a sauce pan and add the bouillon cubes. Reduce heat to a very low simmer and cover.
Add the remaining 1 tablespoon of olive oil plus the butter to a large pan at least 3 inches deep and heat to melt the butter. Add the reserved onions and the rice and stir over medium heat so as to coat the rice grains with the oil and butter. As soon as it looks like the grains are coated, add the white wine and stir until it is absorbed into the rice. Then pour in sufficient bouillon water to cover the rice and continue to stir until the water is absorbed. Repeat the adding and stirring process until the rice is “al dente”, that is soft but with a hint of chewy texture. The stirring is important to a creamy risotto as it helps release the rice starch which thickens the risotto. When you make the last addition of the water (which will or very nearly will use up the water) add the peas.
As soon as the last batch of water is absorbed add the reserved meat along with 4 ounces of the gorgonzola and stir this in. Serve promptly, spooning onto plates and forming a rounded mound of risotto on each plate. Top with a small sprinkle of the remaining gorgonzola on top of each serving.
Touring & Tasting adds new wine pairing recipes every week. Check back for tasty new recipes to pair with wine!
Sign up for our free eNewletter and receive a new recipe weekly.
Chef's Notes:
A great side dish with this is early green peas with butter and rosemary. Start off with a bib lettuce salad dressed with good olive oil, lemon juice, Kosher or sea salt, and coarse ground black pepper for a real feast.