See Also: Rice
Risotto with Fontina
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small onion or leek, finely minced
1/4 teaspoon fine sea salt, or to your taste (depends on the broth, too)
1 1/2 cups Arborio rice
5 cups good quality chicken or vegetable broth
1/2 cup dry white wine, or more broth
1/4 pound Fontina cheese, at room temperature, and cut into cubes
2 tablespoons finely minced Italian parsley
In a glass microwave safe dish, combine butter, oil, and onion. Microwave on high for 3 minutes. Add the rice and salt and stir to coat all of the kernels with the mixture. Add the broth and wine. Cover. Microwave on high for 5 minutes, then on half power for 10 minutes. Open and gently stir. Cover and microwave another 2-3 minutes on half power, or until rice is done and most of the liquid has been absorbed. Gently stir in the cheese, allowing it to melt, and then toss in the parsley and serve.
Recipe created 1997-06-16.
