Four-Cheese Risotto

Name: Four-Cheese Risotto
Total time: 30 min
Yield: 5
Ingredients: 1/4 cup of olive oil; 1/2 cup of finely chopped onion; 3 cloves of garlic; 2 cups of rice; Salt and black pepper to taste; 1/2 cup of dry white wine; 1 liter of hot beef broth; 1/2 cup of shredded cheddar cheese; 1/2 cup of crumbled gorgonzola cheese; 1/2 cup of grated mozzarella cheese; 1/2 cup of grated Parmesan cheese

1
1/4 cup of olive oil
2
1/2 cup of finely chopped onion
3
3 cloves of garlic
4
2 cups of rice
5
Salt and black pepper to taste
6
1/2 cup of dry white wine
7
1 liter of hot beef broth
8
1/2 cup of shredded cheddar cheese
9
1/2 cup of crumbled gorgonzola cheese
10
1/2 cup of grated mozzarella cheese
11
1/2 cup of grated Parmesan cheese

Ingredients

1
1/4 cup of olive oil
2
1/2 cup of finely chopped onion
3
3 cloves of garlic
4
2 cups of rice
5
Salt and black pepper to taste
6
1/2 cup of dry white wine
7
1 liter of hot beef broth
8
1/2 cup of shredded cheddar cheese
9
1/2 cup of crumbled gorgonzola cheese
10
1/2 cup of grated mozzarella cheese
11
1/2 cup of grated Parmesan cheese

Directions

1
Heat the olive oil and sauté the onion and garlic
2
Add the rice and cook until it starts to brown at the bottom of the pan
3
Season with salt, add the wine, and stir in the hot beef broth as it's absorbed
4
Continue stirring until almost all the liquid has been absorbed, then add more broth
5
The rice should be cooked, yet still firm, with a creamy texture
6
Add the shredded cheeses and stir until they melt
7
Sprinkle with black pepper and serve.