Risotto with four cheeses

 
                         Risotto With Four Cheeses
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Cheese
                 Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 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.
 
  Converted by MMCONV vers. 1.10
 
 
 
                    - - - - - - - - - - - - - - - - - -