Four Cheese Risotto
Ingredients
1 and 2/4 cups Aborio rice | ||
3 tbs butter | ||
1 small onion, minced | ||
5 cups chicken stock | ||
1 cup dry white wine | ||
1/2 cup Gruyere cheese, shredded | ||
1/2 cup Taleggio cheese, diced | ||
1/2 cup Gorgonzola cheese, diced | ||
2/3 cup Parmesan cheese, grated | ||
Kosher salt and fresh cracked black pepper | ||
flat leaf parsley, chopped for garnish |
- Melt the butter in a large heavy saute pan.
- Add the onion and cook over low heat, stirring occasionally for 4-5 minutes until softened.
- Pour the stock into a separate pan and bring to a boil, then lower the heat to a simmer.
- Add the rice to the pan with the onion and stir until the grains are coated well with butter and starting to swell.
- Add the wine and stir until most of it has been absorbed by the rice.
- Pour a little of the hot stock and continue to stir.
- Season with salt and pepper.
- Gradually add the remaining stock a little at a time and continue to stir until all of the stock has been absorbed.
- After about 25 minutes the rice will be tender and creamy.
- Turn off the heat under the pan and add the Gruyere, Taleggio, Gorgonzola and 2 tbs of the Parmesan.
- Stir gently until the cheeses have melted, then taste and adjust seasoning.
- Spoon the risotto into a bowl and garnish with parsley. Serve the Parmesan on the side.
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