about 1.5 litres/2 1⁄2 pints Vegetable Stock
40 g/1 1⁄2oz butter • 1 onion, thinly sliced 350 g/12 oz risotto rice
50 g/2 oz fontina cheese, diced 50 g/2 oz Emmenthal cheese, diced
50 g/2 oz Gorgonzola cheese, diced 50 g/2 oz Parmesan cheese, freshly grated


1.Bring the stock to the boil. Meanwhile, melt 25 g/1 oz of the butter in another saucepan, add the onion and cook, stirring occasionally, for 5 minutes.
2.Stir in the rice and cook, stirring, until the grains are coated in butter. Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
3.Continue adding thestock, aladleful at atime, and stirring until each addition has been absorbed. This will take 18-20 minutes.
4.About 5 minutes before the rice is cooked, stir in the cheeses. When the rice is tender and the cheeses have melted, remove the pan from the heat, stir in the remaining butter and serve.

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