Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons butter
  • 1 small onion ((finely chopped))
  • 1 3/4 cups Arborio Rice
  • 1/2 cup white dry wine
  • 3-4 cups vegetable broth
  • 1/4 teaspoon salt ((more or less to taste))
  • 1-2 dashes pepper
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Fontal ((Fontina or Gruyere cheese))
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup Gorgonzola cheese (crumbled)** ((sweet or mild))

Instruction

  • On low/medium heat in a large pan melt the butter, then add the chopped onion and stir to combine.  Cook until transparent, then add the rice and stir to combine.
  • Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes).  Stirring occasionally.
  • Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly.
  • Let the rice absorb the broth (but not dry a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth) add a dash or two of pepper. Cook approximately 20 minutes or until rice is al dente and not mushy and a little moisture remains.
  • Remove from heat and stir in the cheese.  Serve immediately sprinkled with freshly Parmesan Cheese and chopped fresh parsley if desired.  Enjoy!