Title: Risotto with four cheeses
 Categories: Italian, Cheese/eggs, Rice
      Yield: 4 Servings
 
      1 md Onion
      4 oz Fontina cheese
      5 oz Gorganzola cheese
      6 c  Chicken stock (OR 3 cups
           -canned chicken broth and
      3 c  Water)
      5 tb Butter
      2 c  Arborio rice (15 ounces)
      3 tb Grated Parmesan cheese
      3 tb Grated pecorino cheese
      1 ts Ground black pepper
 
  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. Stir in 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 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] Posted by Fred Peters.