Robb's Risotto with Four Cheeses

1 md. onion
4 oz. fontina cheese
5 oz. Gorgonzola cheese
6 cups chicken stock or 3 cups chicken broth
2 cups (15 oz. each) Arborio rice
3 tbsp. grated Parmesan cheese
3 tbsp. grated pecorino cheese
5 tbsp. butter
Freshly ground black pepper

Directions:

Peel and mince the onion. Cut the fontina and Gorgonzola cheeses into 1/4-inch dice (1 cup each). Bring the chicken stock (or chicken broth and 3 cups water) to a boil; cover and keep warm. Heat 4 tbsp. butter in a large soup kettle. Add the onions and sauté until softened, approximately 4 minutes. Stir in rice and sauté until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid completely evaporates, approximately 1 minute. Stirring continuously, repeat with the remaining stock, adding 1/2 cup at a time. Add more stock only after previous additions have been absorbed.

Continue to cook, stirring and adding hot stock, until the rice is creamy and just tender, 20 to 25 minutes. Off heat, stir in the remaining butter, cheeses, and 1 tsp. pepper. Serve immediately.

Comments from Kathleen Morrison :

To make a basic risotto, use the above recipe but increase the amount of butter to 1/4 pound; increase the Parmesan cheese to 6 tablespoons; omit the fontina, Gorgonzola and pecorino cheese. This basic risotto, flavored with Parmesan cheese, makes a satisfying first course for an Italian-style meal. Follow it with meat or poultry.

User Reviews:

Made your rissoto with 4 cheeses and it was better than the one I had in Rome 2 weeks ago. Thanks!

Submitted by Rosalyn Kirk on December 07, 2003

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