Risotto with Pomegranate Seeds

1 onion; minced
2 tbsp unsalted butter
2 tbsp olive oil
2 1/2 cups Arborio rice
1/2 cup dry white wine
5 cups chicken broth or more if necessary
6 oz gorgonzola cheese; cut into small cubes
1 pomegranate; halved and squeezed gently to yield enough seeds to measure about 2/3 cup
salt and pepper

In a large saucepan, cook the onion in the butter and the oil over moderately low heat until it is softened.

Add the rice and cook for 2 minutes, stirring constantly (Do not let the rice brown.)

Add the wine and cook over moderately high heat for 1 minute.

Add about 1/2 cup of the broth, heated, and cook over moderate heat, stirring constantly until the broth is absorbed. Continue adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next. (The cooking time will be about 18 minutes for creamy al dente rice.)

Remove the pan from the heat and add the Gorgonzola, stirring until it is melted completely.

Stir in the pomegranate seeds and season the risotto with salt and pepper.

Servings: 6 to 8
Source: Arizona Magazine, 10/94