Three Cheese Risotto

Three words: Creamy. Cheesy. Heaven.

Course Main Dishes

Cuisine American

Keyword abrorio rice, cheesy, creamy, fontina cheese, Food, italian, italy, mozzarella cheese, parmesan cheese, Recipe, rice, risotto, side dish, wine

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Calories 416kcal

Ingredients

Ingredients:

3 cups chicken broth
2 tablespoons butter
1/2 medium yellow onion diced
1 cup Arborio rice
1/4 cup dry white wine like pinot grigio
1/2 cup shredded mozzarella cheese
1/2 cup shredded fontina cheese
1/2 cup shredded parmesan cheese
salt and pepper to taste

Instructions

Heat chicken broth over medium heat. Reduce heat to low while you prepare the rice.
Melt butter in a pan over medium heat. Stir in onions and cook until they are translucent. About 5 minutes.
Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.
Remove from heat. Stir in mozzarella, fontina and parmesan cheese until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.

Notes

Wait to add salt until after the dish is done cooking, the cheese will add a lot of salt.

Nutrition information for estimation purposes only.

Nutrition