Robb's Risotto with Four Cheeses

• 1 md. onion
• 4 oz. fontina cheese
• 5 oz. Gorgonzola cheese
• 6 cups chicken stock
• 3 cups chicken broth
• 2 cups (15 oz. each) Arborio rice
• 3 tbsp. grated Parmesan cheese
• 3 tbsp. grated pecorino cheese
• 5 tbsp. butter
• Freshly ground black pepper

1. Peel and mince the onion.
2. Cut the fontina and Gorgonzola cheeses into 1/4-inch dice (1 cup each).
3. Bring the chicken stock (or chicken broth and 3 cups water) to a boil; cover and keep warm.
4. Heat 4 tbsp.
5. butter in a large soup kettle.
6. Add the onions and saute until softened, approximately 4 minutes.
7. Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes.
8. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid completely evaporates, approximately 1 minute.
9. Stirring continuously, repeat with the remaining stock, adding 1/2 cup at a time.
10. Add more stock only after previous additions have been absorbed.
11. Continue to cook, stirring and adding hot stock, until the rice is creamy and just tender, 20 to 25 minutes.
12. Off heat, stir in the remaining butter, cheeses, and 1 tsp.
13. pepper.
14. Serve immediately.

onion, fontina cheese, gorgonzola cheese, chicken stock, chicken broth, rice, parmesan cheese, pecorino cheese, butter, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/4424 (may not work)