Sunday, September 14, 2008

Risotto with Four Cheeses

This is a very rich Italian dish. Serve it for a special dinner-party first course, with a light, dry sparkling white wine. Recipe serves 4.


3 tablespoons butter
1 small onion, finely chopped
2 pints (1.2 litres) chicken stock preferably home-made
1 3/4 cups risotto rice
Scant 1 cup dry white wine
1/2 cup grated Gruyere cheese
1/2 cup diced Taleggio cheese
1/2 cup diced Gorgonzola cheese
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Chopped fresh flat leaf parsley, to garnish


1. Melt the butter in a large, heavy-based saucepan or deep frying pan and fry the onion over a gentle heat for about 4-5 minutes, stirring frequently, until softened and lightly browned. Pour the stock into another pan and heat it to simmering point.
2. Add the rice to the onion mixture, stir until the grains start to swell and burst, then add the wine. Stir until it stops sizzling and most of it has been absorbed by the rice, then pour in a little of the hot stock. Add salt and pepper to taste. Stir over a low heat until the stock has been absorbed.
3. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-25 minutes the rice will be al dente and the risotto creamy.
4. Turn off the heat under the pan, then add the Gruyere, Taleggio, Gorgonzola and 2 tablespoons of the Parmesan cheese. Stir gently until the cheeses have melted, then taste for seasoning. Spoon into a serving bowl and garnish with parsley. Serve the remaining Parmesan separately.

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