Risotto with Fontina Recipe

From Dorothy McNett's Recipe Book.

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Risotto with Fontina

From Dorothy McNett's recipes at www.dorothymcnett.com.

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 or ceramic batter bowl, combine butter, oil, and onion. Cook in 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 with glass or ceramic lid (no plastic!). Cook on high for 5 minutes, then on half power for 10 minutes. Open and gently stir. Cook 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.

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