Four Cheese Risotto Recipe

Four Cheese Risotto

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

Ingredients

-	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


Instructions


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.

Originally Submitted 7/25/2010

0 Out of 5 from 0 reviews

Enjoy this Four Cheese Risotto recipe featured on DesktopCookbook.
You can add this Four Cheese Risotto recipe to your own private online cookbook.


			Custom Search		Login \| New Sign Up

Four Cheese Risotto Recipe

Four Cheese Risotto

Four Cheese Risotto Recipe - Salads - Soups - Sidedishes