"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Three Cheese Risotto Recipe

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This recipe for Three Cheese Risotto, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Canavin
Added: Saturday, August 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 T. butter (1/2 stick)
4 T. olive oil
1 medium-size yellow onion, finely chopped
3 cloves garlic, finely chopped
2 c. Arborio rice
1 c. white wine
4 c. or more chicken broth, heated
Salt and pepper to taste
1 1/2 c. herbed tomato sauce
6 oz. mascarpone cheese
1/2 c. grated Parmesan cheese
4 slices Provolone cheese

Directions:
Directions:
Heat the butter and oil in very large pan over medium high heat. Add onion and cook for 5 minutes. Add garlic and cook 1 minute. Add rice, salt & pepper and stir to coat.
Add wine and cook for 2-3 min. Add broth one cup at a time, waiting on each addition until all the liquid has been absorbed, until rice is tender when tasted.
Preheat oven to 350 degrees.
Add tomato sauce and stir to coat. Add mascarpone and Parmesan cheeses and stir till cheese has melted in. Transfer to a baking dish and cover with Provolone cheese. Cover and bake 20 minutes. Uncover and put under broiler for 3 minutes until cheese has browned. Allow to cool 10 minutes before serving.

Number Of Servings:
Number Of Servings:
4 entree; 6 side
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I had a really great risotto at a restaurant on Charles Street in Boston, and since it cost $15, I decided to figure out how to make it for myself. I think mine is better!

 

 

 

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