Four Cheese Risotto

Simple, cheesy risotto. Enough said!

INGREDIENTS

4 cups vegetable or chicken stock

4 tbsp unsalted butter

1 tbsp olive oil

8 shallots, finely chopped

1 garlic clove, crushed

1.5 cups risotto rice
 ½ cup White wine

1.5 cups grated parmesan

2 oz gorgonzola, cubed

2 oz fontina cheese, cubed

2 oz taleggio cheese, rind removed and cubed

Handful flat leaved parsley coarsely chopped

Salt and pepper


METHOD

1.       Heat the stock until almost boiling, reduce to barely simmer.

2.       Heat butter and oil over medium heat, add shallots and cook 1-2mins until softened but not browned. Add garlic.

3.       Add rice (vialone, nano, carnaroli, arborio)and stir with wooden spoon until grains are coated and glistening, 1min. Add wine and stir until absorbed.

4.       Add 1 ladle of hot stock and simmer, stirring to absorption.

5.       Continue to add stock in intervals and cook as before until rice is tender but still firm, about 18-20mins. Reserve the last ladle of stock.

6.     Add the reserved stock, the cheeses, parsley, salt, and pepper. Mix well, remove from heat, cover, and let rest for 2mins. Serve sprinkled with parmesan.