Risotto Ai Quattro Formaggi (serves 6)

Risotto Ai Quattro Formaggi (serves 6)


1/4 cup butter, 1/2 cup chopped shallots, 1 1/2 cups Arborio or carnaroli rice, 1 cup white dry wine, 3 cups hot chicken broth, Salt and freshly ground black pepper, 1/4 cup grated Fontina cheese, 1/4 cup grated Parmigiano cheese, 1/4 cup grated Swiss cheese, 1/4 cup Pecorino cheese.


Heat two tablespoons of butter in a 12-inch skillet. Add shallots and saute over low heat for 5 minutes. Add arborio 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 rest of the butter. Sprinkle cheeses on top of rice and toss. Serve immediately.

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