6 cups canned chicken broth or homemade chicken stock (see link)
2 tablespoons butter
2 tablespoons olive oil
1 onion, preferable white, finely chopped
2 garlic cloves, chopped
3 cups arborio rice
1 cup white wine
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons freshly grated Parmigiano Reggiano cheese
2 ounces Italian Fontina cheese, grated
6 tablespoons freshly grated Asiago cheese
1 ounce Gorgonzola cheese, crumbled
3 tablespoons chopped Italian parsley


1. In a large covered pot, bring the chicken stock to a boil, reduce the heat to low and keep warm. In a 4-quart saucepan set on medium heat, cook the butter and the olive oil until sizzling, about 2 minutes. Add the onion and cook 2 minutes. Reduce the heat to low, add the garlic and cook for 4 minutes. Add the rice and stir well. Raise the heat to medium-high and add the wine, salt and pepper, cooking until the wine is evaporated, about 2 minutes.
2. Pour in 3 cups of the simmering stock, stir well and bring to a boil and boil for 2 minutes. Reduce the heat to low, cover the saucepan and let the rice cook undisturbed for 15 minutes. Uncover the saucepan and stir the risotto. Don’t worry if it is dry. Raise the heat to medium and add ? cup of simmering stock, stirring well until it is all incorporated. Continue adding the simmering stock ? cup at a time and stirring well until the risotto is cooked. The process will take about 5 to 8 minutes. Taste the rice with each addition of stock. The rice is perfectly cooked when it is tender to the bite.
3. Don’t worry if there is additional stock left. Turn off the heat, add a final ? cup of the stock, all four cheeses and the parsley. Mix well and let it rest for 3 minutes. Serve immediately.

The risotto can serve as a first course, followed by Nick Stellino’s herbed pork chops (see link) or as a main course, after a mixed green salad.

Risotto With Four Cheeses
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