| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Italian |
Italian, Cheese/eggs, Rice |
4 |
Servings |
INGREDIENTS
| 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 |
ts |
Ground black pepper |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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