Bill Rini: Four Cheese Risotto 1/4/13

1:16 PM, Jan 4, 2013   |    comments
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Four Cheese Risotto                       Serves 4


                Ingredients         1# Arborio Rice

                                                1 medium Spanish or white Onion (small diced)

                                                2c White wine such as Chardonnay or Sauvignon Blanc

                                                1qt Chicken stock or Vegetable Stock

                                                1/2c parmesan cheese

                                                1/4c romano cheese

                                                1/4c fontina Cheese

                                                1 stick butter

                                                1/4c Heavy Cream (optional)



                                Heat a 5qt saucepan with butter and onions on med heat and cook until the onions are translucent.  In a separate pot heat the stock until a simmer and remove from the heat. Add Arborio Rice to the onions and stir until the rice begins to stick to the pan. Add the wine and stir rice until the Liquid is almost gone.  Repeat this process with the remaining stock  a cup at a time.  When the risotto is cooked firm yet does not have a grainy center, remove from the heat and add cheeses and cream if you choose. Stir until cheese is incorporated and season with Salt and pepper. Serve immediately.   If you plan on prepping this dish ahead of time. Cool rice when it is cooked. At time of service heat either cream or stock, add rice to heat through and add cheese before serving.


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