1 1/2 cups dry white wine
1 1/4 cups heavy cream
2 tablespoons grated Parmesan cheese
4 ounces Gorgonzola cheese, crumbled 1
pinch ground nutmeg
black pepper, to taste
In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses melt and sauce is creamy.
