 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This is a very nice side dish that goes alongside just about anything, the great cheesiness of this recipe makes it very creamy, very tasty and very impressive. Enjoy Ingredients:
3 tablespoons butter |
1 small white onion finely chopped |
4 cups chicken stock boiling |
1-3/4 cup risotto |
1 cup champagne |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
2/3 cup fontina cheese |
2/3 cup gorgonzola cheese crumbled |
2/3 cup freshly grated parmesan cheese |
Directions:
1. Melt butter in a large saucepan over medium heat then add onion and sauté 3 minutes.
2. Stir frequently.
3. Bring stock to a boil either in a separate saucepan.
4. Add risotto to saucepan with butter and onion and stir gently until grains start to sizzle.
5. Add champagne and stir continuing to cook until most of the champagne is absorbed.
6. Pour in a small portion of the hot chicken stock then add salt and pepper.
7. Reduce heat to low and continue to cook until stock has been absorbed.
8. Add more chicken stock a little at a time always allowing rice to absorb liquid before continuing
9. Make sure to stir almost constantly repeating the process until risotto is cooked and creamy.
10. Turn off heat and add fontina and gorgonzola to mixture along with 2 tablespoons parmesan.
11. Stir gently as all the cheese melts then check seasoning and add more salt and pepper if desired.
12. Pour risotto into a serving bowl and sprinkle remaining Parmesan cheese over the top.
|
|