*  Exported from  MasterCook  *

                        RISOTTO WITH FOUR CHEESES

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
  
  [COOKS; APRIL 1989] Posted by Fred Peters.
 


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