Risotto with Four Cheeses
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 Parmesa...
Ingredients
- 1medium onion
- 4ozfontina cheese
- 5ozgorganzola cheese
- 6cup chicken stock (or 3 cups
- 5tbsp butter
- 2cup arborio rice (15 ounces)
- 3tbsp grated parmesan cheese
- 3tbsp grated pecorino cheese
Directions
- 1
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 Arbo
- 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
- 4
cover and keep warm
- 5
Heat 4 tablespoons butter in a large soup kettle
- 6
Add the onions and saute until softened, about 4 minutes
- 7
Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes
- 8
Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute