Directions

1. Let the vegetable broth and let warm over low heat, it is important that throughout the process of cooking the risotto broth is hot. In a saucepan with a thick bottom, add the 2 tablespoons extra virgin olive oil and half the butter Paganini: Add the garlic, fry a little bit and put the onion: Let the onion is transparent, add the Arborio rice Paganini: Saute for 3 minutes:  add the wine: (In my case was vegetable broth) Let it evaporate completely and when you start to dry as pictured, begin to add the vegetable broth shell shell.  Note that only go back to add more stock when it begins to dry: On average you'll use about 5 ladles of broth, do the test in the fourth shell, rice must be slightly firm in the center, the consistency of the risotto is this photo: Let's finish, add the chopped apricots and the remaining butter and stir vigorously: Add the gorgonzola, stir until almost completely apart: Add the Parmesan: Sprinkle the dish with parsley, arrange the risotto and drizzle with a generous wire extra virgin olive oil Paganini, and serve. Every time I make this risotto is a success, I hope you do and tell me what you think.