Risotto With Four Cheeses
Risotto Italian Rice
Last updated 6/12/2012 1:20:31 AM. Recipe ID 52286. Report a problem with this recipe.
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.
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