Friday, December 05, 2008

Two Cheese Risotto

I love rich rice dishes in the winter, and this is hearty enough to serve as a light meal.

This undeniably rich and creamy risotto is just the thing to serve on cold winter evenings when everyone needs warming up.

Serves 3-4

1 litre / 3/4 pints / 4 cups vegetable or chicken stock
7.5 ml / 1 1/2 tsp olive oil
50 g / 2 oz / 1/4 cup butter
1 onion, finely chopped
1 garlic clove, crushed
275 g / 10 oz / 1 1/2 cups risotto rice, preferably Vialone Nano
175 ml / 6 fl oz / 3/4 cup dry white wine
75 g / 3 oz / 3/4 cup Fontina cheese, cubed
50 g / 2 oz / 2/3 cup freshly grated Parmesan cheese, plus extra, to serve
sea salt and ground black pepper

1) Heat the stock in a pan and leave to simmer until needed.

2) Heat the olive oil with half the butter in a pan and gently fry the onion and garlic for 5-6 minutes, until soft. Add the rice and cook, stirring all the time, until the grains are coated in fat and have become slightly translucent around the edges.

3) Pour in the white wine. Cook, stirring, until it has been absorbed, then add a ladleful of hot stock. Cook, stirring, until the stock has been absorbed. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly.

4) When the rice is half cooked, stir in the Fontina cheese, and continue cooking and adding stock gradually. Keep stirring.

5) When the risotto is creamy and the grains are tender but still al dente, stir in the remaining butter and the Parmesan. Season with salt and pepper, then remove the pan from the heat. Cover and leave to stand for 3-4 minutes before serving

Stir in a handful of chopped fresh herbs with the Parmesan.

This recipe is from Italy's 500 Best-Ever Recipes edited by Jeni Wright.


rene descartes said...
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オテモヤン said...
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Aguilar Elliot said...

sounds yummy! love italian food.

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