Risotto Con Due Formaggi

Name: Risotto Con Due Formaggi
Ingredients: Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 1 tablespoon chopped fresh rosemary leaves, or 1 teaspoon dried, crushed; 2 cups Arborio rice; ½ cup Chopped red bell pepper; 1 tablespoon minced shallots; 1 cup Chopped onion; 3 ounces Fontina cheese, coarsely chopped; 3 ounces taleggio cheese, coarsely chopped; 6 to 7 cups Berta’s Chicken Stock or canned broth.; 6 to 7 cups Berta’s Chicken Stock or canned broth.; 3 tablespoons olive oil

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

If risotto with one cheese is good, with two cheeses it is better. You could also add three for perfection, or four for pure bliss. But two will do just fine for us in these days of cholesterol-watching. (And as far as that goes, the harder the cheese, the better.) For this kind of heaven, don’t wait too long.

Ingredients

3 tablespoons olive oil
1 cup Chopped onion
1 tablespoon

Pasta

Method

Heat the oil in a heavy saucepan or flameproof casserole. Add the onion, shallots, and bell pepper, and sauté over low heat until soft, 5 minutes. Then add the rice and cook, stirring, another 3 minutes.
Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer.
Slowly add 1