Risotto with Four Cheeses
Yield
4 servingsPrep
25 minCook
50 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
medium |
*
|
| 4 | ounces |
fortina cheese
|
* |
| 5 | ounces |
cheese
gorganzola |
|
| 6 | cups |
chicken broth
or 3 cups canned chicken broth and 3 cups water |
|
| 5 | tablespoons |
butter
|
|
| 2 | cups |
arborio (short-grain) rice
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
| 3 | tablespoons |
romano cheese
|
*
|
| 1 | teaspoon |
black pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
onions
medium |
*
|
| 115.6 | ml/g |
fortina cheese
|
* |
| 144.5 | ml/g |
cheese
gorganzola |
|
| 1.4 | l |
chicken broth
or 3 cups canned chicken broth and 3 cups water |
|
| 75 | ml |
butter
|
|
| 473 | ml |
arborio (short-grain) rice
|
|
| 45 | ml |
Parmesan cheese
grated |
|
| 45 | ml |
romano cheese
|
*
|
| 5 | ml |
black pepper
ground |
|
Directions
Peel and mince the onion.
Cut the fontina and Gorganzola cheeses into ¼ 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 sauté until softened, about 4 minutes.
Stir in rice and sauté until translucent and coated with butter, 1 to 2 minutes.
Add ½ cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute.
Repeat with remaining stock, stirring continuously, adding ½ 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.
