Cheese Risotto Italian Recipe

Cheese Risotto Italian Recipe

Ingredients

• 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

Method

1. Peel and mince the onion
2. Cut the fontina and Gorganzola cheeses into 1/4-inch dice (1 cup each)
3. Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm
4. Heat 4 tablespoons butter in a large soup kettle
5. Add the onions and saute until softened, about 4 minutes
6. Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes
7. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute
8. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time
9. Add more stock only after previous addition has been absorbed
10. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes
11. Remove from heat and stir in remaining butter, cheeses, and pepper
12. Serve immediately
13. Makes 4 to 6 servings
14. BASIC RISOTTO: Use the same except increase the butter to 1/4 pound, increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses

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