Ingredients
- 2 cups heavy cream
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 4 oz crumbly Gorgonzola cheese (about 1 cup)
- 2 Tbsp freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
- Grated nutmeg to taste
Instructions
1
In a large sauté pan, heat the cream, wine and stock over medium-high heat until it starts to bubble. Lower heat and simmer gently for 15 to 20 minutes or until the liquid has reduced by about one third.
2
Add the Gorgonzola and Parmesan and stir until the Gorgonzola has melted and the cheeses are fully blended. Adjust consistency with additional cream if necessary.
3
Season to taste with Kosher salt, freshly ground black pepper and freshly grated nutmeg. Go easy on the nutmeg, though, as too much can be overpowering. Serve right away.
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Dec 2015
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