Tuesday, September 9, 2008

Two Cheese Risotto

This undeniably rich and creamy Italian risotto is just the thing to serve on cold winter evenings when everyone needs warming up. Recipe serves 3-4.


1 1/2 teaspoons olive oil
4 tablespoons butter
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
3/4 cup dry white wine
1 3/4 pints (1 litre) simmering vegetable or chicken stock
3/4 cup Fontina cheese, cubed
2/3 cup freshly grated Parmesan cheese, plus extra, to serve
Salt and freshly ground black pepper


1. 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.
2. Stir in the wine. Cook, stirring, until the liquid has been absorbed, then add a ladleful of hot stock. Stir until the stock has been absorbed, then add the remaining stock in the same way, waiting for each quantity of stock to be absorbed before adding more.
3. When the rice is half-cooked, stir in the Fontina cheese, and continue cooking and adding stock. Keep stirring the rice all the time.
4. When the risotto is creamy and the grains are tender but still have a bit of "bite", stir in the remaining butter and the Parmesan cheese. Season, then remove the pan from the heat, cover and leave to rest for 3-4 minutes before serving.

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