Risotto italiano de cuatro quesos

Ingredientes

• 3 tablespoons butter
• 1 small onion ((finely chopped))
• 1 3/4 cups Arborio Rice
• 1/2 cup white dry wine
• 3-4 cups vegetable broth
• 1/4 teaspoon salt ((more or less to taste))
• 1-2 dashes pepper
• 1/2 cup shredded Swiss cheese
• 1/2 cup shredded Fontal ((Fontina or Gruyere cheese))
• 1/2 cup freshly grated Parmigiano
• 1/4 cup Gorgonzola cheese (crumbled)** ((sweet or mild))
• 1-2 tablespoons fresh parsley (finely chopped)
• 2-4 tablespoons freshly grated parmesan cheese

Preparación

1. 1

   On low/medium heat in a large pan melt the butter, then add the chopped onion and stir to combine. Cook until transparent, then add the rice and stir to combine.

2. 2

   Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes). Stirring occasionally.

3. 3

   Add the broth a little at a time (about ½ cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly.

4. 4

   Let the rice absorb the broth (but not dry a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth) add a dash or two of pepper. Cook approximately 20 minutes or until rice is al dente and not mushy and a little moisture remains.

5. 5

   Remove from heat and stir in the cheese. Serve immediately sprinkled with freshly Parmesan Cheese and chopped fresh parsley if desired. Enjoy!