Risotto With Four Cheeses
cheese, rice
1 md onion
2 cup arborio rice (15 ounces)
4 ounce fontina cheese
5 ounce gorganzola cheese
6 cup chicken stock (or 3 cups
1 teaspoon ground black pepper
canned chicken broth and
butter
3 cup water)
grated parmesan cheese
grated pecorino cheese
Peel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle. Add the onions and saute until softened, about 4 minutes. Stirin rice and saute until translucent and coated with butter, 1 to 2 minutes.Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes. Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately. Makes 4to 6 servings. BASIC RISOTTO: Use the same recipe except increase the butter to 1/4 pound, increase the Parmesan cheese to 6 tablespoons and omit theother three cheeses [COOKS; APRIL 1989] Posted by Fred Peters. Converted by MMCONV vers. 1.10
Yield: 1 serving
Preparation Time: 0:0
