RISOTTO WITH FONTINA

Preparation Method :

• Melt half the butter in a large pan and gently fry the onion and garlic until the onion is almost dissolved.
• Raise the heat slightly and add the rice to the pan. Turn the rice in the butter and onion until it is glossy, take care not to let any of the ingredients brown.
• When the rice is hot and beginning to crackle, pour in the wine and stir until the alcohol evaporates and the rice has absorbed the liquid.
• Then begin to add the hot stock one ladleful at a time, stir constantly, only add more liquid after the previous portion has been absorbed by the rice.
• When the rice is about half way through its cooking time for about 10- 15 minutes, stir in the cheese and mix it thoroughly to distribute it evenly through the risotto as it cooks.
• Continue to add the stock, making sure that the rice always absorbs the stock before you add more liquid.
• When the rice is tender but still firm to the bite, adjust the seasoning and make sure that all the cheese has melted through the risotto; then take the pan off the heat.
• Stir in the remaining butter, cover and leave the risotto to rest for about 4 minutes.
• Stir it again, then tip onto a warmed platter and serve at once.