Creamy Risotto with Wisconsin Cheeses
- 2 teaspoons vegetable oil
- 1 cup finely chopped mild white onion
- 2 garlic cloves, smashed into a paste
- 1½ cups Arborio rice (if you want a creamier style, try cracked Arborio)
- 1¾ cups vegetable stock
- Pinch of salt
- Freshly ground pepper, to taste
- ½ cup (2 ounces) shredded fontina cheese
- ¼ cup (about 1 ounce) grated Parmesan cheese
- 3 tablespoons chopped fresh Italian parsley
- White truffle oil, to taste (optional)
Instructions:
With this creamy risotto recipe, you will be sure to impress even the most finicky food critic.
- Heat a 2-quart, thick-bottomed saucepan. Add the oil, then the onion and garlic. Cook, stirring, until the onion is translucent. Add the rice and stir to coat it with the onion mixture. Add the stock, slowly, ½ cup at a time, as the rice absorbs the liquid. Continue to stir slowly. When most of the liquid is added and the rice has a firm texture and is cooked through, add a pinch of salt and fresh pepper.
- Stir in the fontina cheese, then the Parmesan. If the mixture is dry, add a little more stock. Taste and re-season, as necessary. Stir in the parsley and white truffle oil, if desired. Distribute the risotto into four bowls. Sprinkle additional herbs around the plate for a colorful finish.