Pepper and Gorgonzola Risotto

Heat Olive Oil (15 mL) in a large pot over medium heat. Add Shallots (2) and Garlic (1 clove) cooking until a bit soft (about three minutes). Add Arborio Rice (245 g) and cook, stirring frequently, for about two minutes, or until the rice is slightly opaque on the outside but uncooked on the inside. Add White Wine (120 mL) to the pot and simmer until absorbed.

Slowly add Vegetable Broth (720 mL) broth to the pan, adding half a cup at a time. Wait until broth has almost completely absorbed before adding another half cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).