Method

Melt the butter with the oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and saute for about 3 minutes until soft and translucent, but not browned, stirring frequently.

Bring chicken stock to a boil.  When boiling, lower heat to the smallest possible flame, cover and keep warm. Liquid used in risotto must always be warm.

Stir the rice in with the onion. Cook, stirring, until toasted and opaque, 3 to 4 minutes.  Stirring is essential to break down the starch in the risotto.  A wooden spoon works best for this due to its rough texture.

Stir in the sparkling wine and 1/2 cup stock and continue to cook, stirring until most of the liquid is absorbed.  Continue stirring and adding the stock 1/2 to 1 cup at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes.  Be sure to stir almost constantly.

Turn off the heat and add the fontina and gorgonzola cheeses to the rice along with about two tablespoons of the Parmigiano. Stir gently while the cheese melts.  Taste for seasoning and adjust to taste.  Serve with a heaping bowl of parmigiano on the side so each person can suit his or her own taste.

Serves: 4 - 6

Contributor: wayne gregory

back to grain recipes main page

how to make risotto - article and lots of recipes