Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion 5 tb Butter
4 oz Fontina cheese 2 c Arborio rice (15 ounces)
5 oz Gorganzola cheese 3 tb Grated Parmesan cheese
6 c Chicken stock (OR 3 cups 3 tb Grated pecorino cheese
-canned chicken broth and 1 ts Ground black pepper
3 c Water)

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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