Orange Risotto With Fontina Cheese |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From the Just One Pot cookbook. I halved the recipe when I made it and needed 1/2 cup less broth. Ingredients:
6 tablespoons butter |
1 small onion, finely chopped |
2 cups arborio rice |
1/2 cup dry white wine |
6 cups chicken broth |
5 ounces fontina cheese, diced |
salt |
fresh ground white pepper |
2 large oranges, juice and zest of, zest chopped into tiny dice and juice squeezed |
Directions:
1. Melt butter in a large frying pan over medium heat.
2. Add onion and saute until softened, about 5 minutes.
3. Add the rice and stir until the grains are coated, about 2 minutes.
4. Pour in the wine and stir until the liquid has evaporated.
5. Begin stirring in the broth, 1/2 cup at a time.
6. Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
7. **Add the Fontina 5 minutes BEFORE the rice is cooked.
8. Season with salt and white pepper and add the orange juice and zest.
9. Stir well and serve.
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