Four Cheese Risotto

From Williams-Sonoma's Risotto cookbook (page 18)


7-8 cups (56-64 fl oz) chicken stock
1/4 cup (2 fl oz) extra virgin olive oil
1/2 cup (2 1/2 oz) finely chopped yellow onion
3 cups (21 oz) Arborio or Carnaroli rice
1 cup (8 fl oz) dry white wine, at room temperature
1/2 cup (3 oz) mascarpone cheese
1/3 cup (1 1/2 oz) crumbled dolcelatte Gorgonzola cheese
1/4 cup (1 oz) freshly grated Parmesan cheese
1/4 cup (1 oz) grated Asiago cheese
Salt and freshly ground pepper
2 tablespoons minced fresh flat-leaf (Italian) parsley

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

In a large heavy saucepan, heat the oil over medium heat. Add the onion and saute until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup (2 fl oz) stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy (after about 20 minutes) remove from the heat and stir in the reserved 1/4 cup stock and the cheeses. season to taste with salt and pepper, sprinkle with parsley, and serve immediately.

Makes 6 servings.