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