Risotto ai quattro formaggi
Instructions
In a saucepan melt the butter and let it get dry onion sliced very thin.
Add the rice, let it cook and absorb the seasoning, sprinkle with a ladle of hot broth.
Continue cooking pouring broth gradually being absorbed.
Five minutes before the rice is fully cooked, add the sliced cheese.
Mix marinate and rice because the cheeses melt.
Stir with a knob of butter.
Accompanying wines: DOC Oltrepò Pavese Bonarda, Cesanese Di Affile DOC, Taburno Rosso DOC.
Ingredients and dosing for 4 persons
- 350 g of rice
- 60 g of fontina cheese
- 60 g of emmenthal cheese
- 60 g of gorgonzola cheese
- 60 g of grated cheese
- 40 g of butter
- 1 onion
- Broth