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Four Cheese Risotto Recipe


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     Four Cheese Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2 to 4

2 tablespoons olive oil
1 medium onion, chipped (1/2 cup)
1 cup uncooked Arborio or regular long-grain rice
1 tablespoon dry white wine or chicken broth
3 1/2 cups chicken broth, warmed
1/2 cup ricotta cheese
1/4 cup sredded mozzarella cheese (1oz)
1/4 cup cumbled Gorgonzola or blue cheese (2oz)
1/4 cup grated or shredded imported Parmesan cheese
1 tablespoon chopped fresh parsley

Heat oil in nonstick 10-inch skillet or 3-quart saucepan over medium-high heat. Cook onion in oil about 5 minutes, stirring frequently, until tender.
Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
Reduce heat to medium. Stir in 1/2 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Sir in remaning broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is creamy.
Stir in cheeses. Sprinkle with parsley.
Serving Suggestions
Cook rice until just al dente - firm to the bite.

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