Sunday, January 18, 2009

Three Cheese Risotto

Eat this when it is negative thirty degrees outside and you need to slip into a food coma.

1 3/4 cups risotto rice
3 tbsp butter (or olive oil if you prefer)
1 small white onion, chopped
4 cups chicken stock
1 cup sparkling dry white wine or champagne (like Asti Spumante)
1/2 cup Fontina cheese, diced
1/2 cup Parmesan cheese, grated
1/2 cup Mozzarella cheese, diced
salt and black pepper
fresh parsley, as a garnish

Heat the chicken stock in a pan or in the microwave and have at hand before you start the recipe. Then, in a heavy saucepan, melt the butter until it begins to foam. Toss in the onion and stir lightly until it has softened (about 6 to 8 minutes).

Add the rice to the butter and onion and stir until the grains start to swell, then add the wine.

Stir the mixture until the rice has absorbed most of the liquid and it has stopped sizzling. Pour in a small amount of the stock. Season with the salt and pepper.

Turn the heat down to a low setting, and stir until the liquid has been absorbed by the rice.

Then add a little more stock, letting the rice absorb it before you add more. Stir, stir, stir! (The stirring is essential, do not stop or the rice will stick to the bottom of the pan and burn)

Cook for approximately 25 to 35 minutes, the rice should look tender and creamy.

Turn off the heat and add the cheeses.

Stir some more, until the cheeses are melted, and season some more if needed. Pour the finished dish into a serving bowl and top with chopped parsley. Eat. Fall asleep at 9pm. Your arm will be very sore.

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