Creamy Risotto with Cheeses

Creamy Risotto with Cheeses

prep time

minutes
cook time

minute
servings
4

Ingredients














Cooking Instructions

1

Heat a 2-quart, thick-bottomed sauce pan. Add the oil, then the onion and garlic. Cook, stirring until the onion is translucent. Add rice and stir to coat it with the onion mixture. Add the stock, slowly, 1/2 cup at a time, as the rice absorbs the liquid. Continue to stir slowly. When most of the liquid is added and the rice has a firm texture and is cooked through, add a pinch of salt and fresh turns of pepper.


2

Stir in the fontina, then the parmesan. If the mixture is dry, add a little more stock. Taste and season, as necessary. Stir in the parsley and white truffle oil. Distribute the risotto into four bowls. Sprinkle additional herbs around the plate for a colorful finish.


Ingredients














Cooking Instructions

1

Heat a 2-quart, thick-bottomed sauce pan. Add the oil, then the onion and garlic. Cook, stirring until the onion is translucent. Add rice and stir to coat it with the onion mixture. Add the stock, slowly, 1/2 cup at a time, as the rice absorbs the liquid. Continue to stir slowly. When most of the liquid is added and the rice has a firm texture and is cooked through, add a pinch of salt and fresh turns of pepper.


2

Stir in the fontina, then the parmesan. If the mixture is dry, add a little more stock. Taste and season, as necessary. Stir in the parsley and white truffle oil. Distribute the risotto into four bowls. Sprinkle additional herbs around the plate for a colorful finish.


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