Serves 4

INGREDIENTS

40g/1/1/2oz/3 tbsp butter
1 small onion, finely chopped
1.2 litres/2 pints/5 cups chicken stock
350g/12oz/1/3/4 cups risotto rice
200ml/7fl oz/scant 1 cup dry white wine
50g/2oz/1/2 cup grated Gruyere cheese
50g/2oz/1/2 cup diced taleggio cheese
50g/2oz/1/2 cup diced Gorgonzola cheese
50g/2oz/2/3 cup freshly grated Parmesan cheese
salt and ground black pepper
chopped fresh flat leaf parsley, to garnish

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Risotto with Four Cheeses

Melt the butter in a large, heavy pan or deep frying pan and cook the onion over a low heat, stirring frequently, for about 4-5 minutes, until

softened and lightly browned. Meanwhile, pour the chicken stock into another pan and heat it to simmering point.

Add the rice to the onion mixture, stir until the grains start to swell and burst, then add the wine. Stir until it stops sizzling and most of it has

been absorbed by the rice, then pour in a little of the hot stock. Add salt and pepper to taste. Stir over a low heat until the stock has been absorbed.

Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After

about 20-25 minutes the rice will be a! dente and the risotto creamy.

Turn off the heat under the pan, 1 then add the Gruyere, taleggio, Gorgonzola and 30ml/2 tbsp of the Parmesan cheese. Stir gently until the

cheeses have melted, then taste and adjust the seasoning, if necessary. Spoon the risotto into a warm serving bowl and garnish with parsley.

Serve immediately, handing the remaining grated Parmesan separately.