Creamy Roasted Garlic and Chives Risotto Recipe

Combine chicken broth chives roasted garlic and basil in a saucepan; bring to a boil. Reduce heat and simmer.

Heat vegetable oil and butter in a separate pot over medium heat; cook and stir shallot and garlic in the hot oil-butter mixture until shallot is softened about 5 minutes. Add rice to shallot mixture; increase heat to medium-high. Cook and stir until rice is fragrant about 2 minutes. Add wine reduce heat to low and simmer until wine is absorbed about 5 minutes.

Stir simmering broth mixture 1/2 cup at a time into rice mixture and continue to simmer until rice absorbs liquid; repeat adding 1/2 cup of broth at a time until all the broth is absorbed and rice is tender 20 to 25 minutes. Stir half-and-half into risotto; fold in Gorgonzola cheese until melted.