Recipe Challenge - February!

Recipe: Risotto with Four Cheeses

Cookbook: Italian Food & Cooking

When I studied abroad in Verona, Italy, I tried to bring back a fun little gift for each family member. I brought each of my grandmothers back an Italian cookbook because they are both incredible cooks. (And because my original plan of bringing back seeds for flowers was evidently illegal) Now, both grandmothers are southern cooks for sure, so I realized the Italian style was more a gesture than a practical present. This realization was confirmed when Mama returned the cookbook to me about two months ago as she was trying to de-clutter her kitchen. Haha. So I figured I would give something a shot from the Italian culture that did not include Bertolli, Barilla or Buitoni. :)

(Quick disclaimer, cheese is expensive.)

Ingredients:

3 Tbsp. Butter

1 small onion, chopped

4 cups boiling chicken stock

1 3/4 cup of risotto rice (Arborio)

1 cup sparkling dry white wine

1/2 cup grated Gruyere cheese

1/2 cup Fontina cheese, diced

1/2 cup Gorgonzola, crumbled

2/3 cup grated Parmesan

salt & pepper

Step 1: Melt the butter in a saucepan until foaming. Add the onion and cook gently, stirring frequently, for about 3 minutes. Have the hot chicken stock ready in an adjacent pan.

Step 2: Add the rick and stir until the grains start to swell and burst, then add the wine. Stir until it stops sizzling and most of it has been absorbed by the rice, then pour in a little of the hot stock. Add salt and pepper to taste. Stir over a low heat until the stock has been absorbed.

Step 3: Add more stock, a little at a time, allowing the rice to absorb it before adding more, and stirring constantly. After 20-25 minutes, the rice will be al dente and the risotto creamy.

Step 4: Turn off the heat under the pan, then add the 4 cheeses. Sir gently until the cheese have melted, then taste for seasoning. Serve immediately.

I seasoned some shrimp, had JNS saute them while I finished the risotto, and then put it all together! The risotto is definitely time consuming...and on a non-hurried night, totally worth it. The flavor is super yummy, but the hands on cooking time (lots of stirring) makes this a tough one for a week night fix. Despite the required effort, I'd still give this one high marks...you can't beat a dish that calls for that much cheese. :) Enjoy!