*  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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