Risotto With Four Cheeses

Recipe Ingredients

1		Onion (medium)
2 cups	320g / 11oz	Arborio rice - (15 ounces)
4 oz	113g	Fontina cheese
5 oz	142g	Gorganzola cheese
6 cups	1422ml	Chicken stock - (or 3 cups
1 teaspoon	5ml	Ground black pepper
		Canned chicken broth and
		Butter
3 cups	711ml	Water)
		Grated parmesan cheese
		Grated pecorino cheese

Recipe Instructions

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 sauteeuntil softened, about 4 minutes. Stir in rice and sauteeuntil 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 4 to 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 the other three cheeses

COOKS; APRIL 1989

Source:
Jeff Smith

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