Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Cheese/eggs
Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
