Sizzing Risotto Gratin
- 3 1/2 cups vegetable broth
- 4 tablespoons butter
- 1 small red onion
- 1 3/4 cups arborio rice
- 1 cup dry white wine
- 8 ounces fontina cheese, cut in 1/4-inch cubes
- 1 cup cream
- 4 pinches nutmeg, freshly grated
- salt
- white pepper
- 1.tave the stock simmering on the stove. Butter a 2-quart gratin dish
- 2.telt the butter in a wide pot. Add the onion and cook over medum heat until soft and translucent, about three minutes. Add the rice, raise the heat a little, and cook, stirring constantly, for about 3 minutes. Add the wine, raise the heat to high, and simmer untl it's completely absosrbed. Add half the stock, adjust the heat so that the liquid is simmering briskly, and cook, stirring occasionally until it is mostly absorbed, about 12 minutes. Add the remaining stock in 1/2 cup increments, stirring constantly, until each addition is absorbed before adding the next.
- 3.temove the ride from the heat and stir in the cheese, cream, and nutmeg. Taste and adjust the seasonings if needed, then pour the ride into the gratin disk. Cover wth plastic wrap and leave at room temperature until you're ready to serve.
- 4.treheat the oven to 500 degrees F and set the oven rack in the top third of the oven. Bake the risotto untl it's sizzling and golden, about 15 minutes. If it's not browning, turn o the broiler for the final minute so that the surface is a rich gold. Serve immediately.
vegetable broth, butter, red onion, arborio rice, white wine, fontina cheese, cream, nutmeg, salt, white pepper
Taken from www.epicurious.com/recipes/member/views/sizzing-risotto-gratin-50116309 (may not work)