RECIPES

FOUR CHEESE RISOTTO (Risotto ai quattro formaggi)

As an appetizer for a special meal, serve this deliciously rich dish with sparkling white wine.

INGÉDIENTS
Serves 4

40 g butter
1 finely chopped onion
1 L boiling chicken stock
350 g risotto rice
20 XXX sparkling white wine
50 g grated Gruyère
50 g grated Fontina
50 g crumbled Gorgonzola
50 g grated Parmesan
Salt and freshly ground black pepper
Fresh parsley to garnish

A tip from the chef:
If you're feeling in a daring mood, try preparing this risotto with champagne instead of the traditional asti spumante.

1) Melt and stir butter in a pot, add onion and cook on low heat for about 3 minutes, stirring frequently.Prepare chicken stock in another saucepan.

2) Add rice to onions, stirring until the grains begin to swell and burst. Moisten rice with a bit of wine. Stir until sizzling stops and most of the wine has been absorbed by the rice. Pour in a bit of hot stock. Add salt and pepper and let simmer.

3) Gradually add stock, stirring constantly and letting the rice absorb the liquid. After 20 to 25 minutes, the rice should be al dente, and the risotto, creamy.

4) Remove pot from heat, add Gruyère, Fontina, Gorgonzola, and 2 tbsp. Parmesan. Gently stir until cheeses have melted. Season to taste. Transfer the risotto to a platter and garnish with parsley. Serve the remainder of the Parmesan as an optional topping.