"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Four Cheese Risotto Recipe

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This recipe for Four Cheese Risotto, by , is from Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sarah and Ben
Added: Wednesday, June 25, 2008


About 6 1/4 c Vegetable stock
3 tbls butter
1 onion, thinly sliced
2 c risotto rice
2 oz fontina cheese, diced
2 oz Emmenthal cheese, diced
2 oz Gorgonzola cheese, diced
2/3 c Parmesan cheese, freshly grated

Bring stock to a boil. Meanwhile, melt 2 tbls butter in another pan and add the onion and cook, stirring occasionally for 5 minutes.

Stir in the rice and cook, stirring until the grains are coated in butter.
Add a ladleful of the hot stock and cook, stirring until has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.
About 5 minutes before the rice is cooked, stir in the cheeses.
When the rice is tender and the cheeses have melted, remove the pan from the heat and stir in the remaining butter and serve.




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