Risotto With Four Cheeses

Ingredients

1 onion
60 gr fontina cheese
75 gr gorganzola cheese
1,400 ml chicken stock
700 ml water
70 gr butter
16 gr parmesan cheese
24 gr pecorino cheese
2 gr black pepper
1/4 dice
55 gr butter in a soup kettle
1/2 stock

Instructions

until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding half cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes. Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately. Makes 4 to 6 servings. BASIC RISOTTO: Use the same recipe except increase the butter to quarter pound, increase the Parmesan cheese to 6 tablespoons and omit the other three cheeses [COOKS; APRIL 1989]