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.
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.
1 Recipe Reviews
Subscribe for tasty updates: