Orange Risotto With Fontina Cheese

• 6 tablespoons butter
• 1 small onion, finely chopped
• 2 cups arborio rice
• 1/2 cup dry white wine
• 6 cups chicken broth
• 5 ounces Fontina cheese, diced
• salt
• fresh ground white pepper
• 2 large oranges, juice and zest of, zest chopped into tiny dice and juice squeezed

1. Melt butter in a large frying pan over medium heat.
2. Add onion and saute until softened, about 5 minutes.
3. Add the rice and stir until the grains are coated, about 2 minutes.
4. Pour in the wine and stir until the liquid has evaporated.
5. Begin stirring in the broth, 1/2 cup at a time.
6. Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
7. **Add the Fontina 5 minutes BEFORE the rice is cooked.
8. Season with salt and white pepper and add the orange juice and zest.
9. Stir well and serve.

butter, onion, arborio rice, white wine, chicken broth, cheese, salt, fresh ground white pepper, oranges

Taken from www.food.com/recipe/orange-risotto-with-fontina-cheese-279744 (may not work)