Saturday, February 19, 2011

Risotto Quattro Formaggi

Here is a simple but very tasty recipe, one of my family's favorites! Risotto can be made in many different ways and I might post other variants in the future. The basic recipe can be used to make ARANCINI.

For risotto, you need to have Arborio rice. You can find small packages of this type of rice in the pasta/rice aisle at Wal-mart. It is a bit more expensive than regular sticky rice, but you have not much choice as you won't be able to get the needed texture with any other kind of rice.

For four people:
- a small finely chopped onion or 1/4 cup of dry onion;
- 1/2 stick of butter;
- 2 cups of Arborio rice
- 1 cup of white cooking wine;
- salt and pepper to taste;
- 4 oz (half a box) cream cheese;
- 1/2 cup grated mozzarella cheese;
- 4 slices of finely sliced Provolone cheese (you can find it at Costco or Harmons);
- 1/3 cup of grated Parmesan cheese;
- 2 bullion cubes;
- hot water;
- 1/3 cup of heavy whipping cream (optional).

In a large sauce pan melt butter and saute onion until golden on medium heat. In the meantime, in another pan boil some water, cover, and keep at hand. Add rice to the first pan with onion and butter. Stir well and add cooking wine and bullion cubes. Keep stirring. When the wine is absorbed, add a cup of the boiling water. Keep stirring and keep adding water as it is absorbed by the rice. The consistency has to be somewhat cream. Don't let the rice stick to the bottom of the pan and burn. Add salt and pepper to taste. When the rice is "al dente", add the four cheeses and a couple tablespoons of butter. Keep stirring until all cheese has melted. Serve immediately. Preparation time ca. 45 minutes.

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