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Risotto ai Quattro Formaggi (Risotto with Four Cheeses) Recipe

Ingredients
  • 1/4 cup butter
  • 1/2 cup chopped shallot
  • 1 1/2 cups Arborio Rice
  • 1 cup dry white wine
  • 3 cups hot chicken broth
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated fontina cheese
  • 1/4 cup grated parmigiano cheese
  • 1/4 cup grated Swiss cheese
  • 1/4 cup grated pecorino cheese
Directions
Heat 2 tablespoons of butter in a 12-inch skillet. Add shallot and sauté over low heat for 5 minutes.

Add rice and cook 2 minutes, then add wine to skillet. Add broth a little at a time, and cook until rice is soft and all broth has been absorbed, about 23 minutes.

Season with salt and pepper. Stir in the butter. Sprinkle cheeses on top of rice and toss. Serve immediately.

Serves 6.

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