Risotto With Two Cheeses
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 3 whole fresh sage leaves
- 1 cup arborio rice
- 1 cup white wine
- 1 cup chicken stock
- Salt to taste
- Freshly-ground black pepper to taste
- 1/3 cup grated Parmesan cheese
- Coarsely-grated Fontina Valle D'Aosta (abt 1/2 cup per serving)
Heat the butter and saute the onion, garlic and sage until softened.
Add the rice and thoroughly coat it with the butter. Add the wine and reduce until it is absorbed. Add the stock, salt and pepper.
Lock the lid in place. Over high heat, bring the cooker to high pressure. Adjust the heat to maintain the pressure. Cook for 6 minutes.
Release with quick release and remove the lid, tilting it away from you to allow any excess steam to escape. Taste for a firm texture.
Let the mixture rest a few seconds, stirring up the stock and rice.
Add the Parmesan cheese and stir in. Adjust the salt and pepper.
Plate up each serving by placing a clump of Fontana about 1/2 cup size on each serving. Do not stir into the rice. Add fresh black pepper to the top.
This recipe yields 4 servings.