Quatro Formaggi

Name: Quatro Formaggi
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1,2 l Vegetable broth (instant); 50 g Butter; 350 g Risotto Rice; 50 g Taleggio cheese; 50 g Provolone cheese; 50 g Gorgonzola cheese; 50 freshly grated Parmesan cheese; 7-10 Tbsp black pepper; 7-10 Tbsp Basil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1,2 l Vegetable broth (instant)
50 g Butter
350 g Risotto Rice
50 g Taleggio cheese
50 g Provolone cheese
50 g Gorgonzola cheese
50 freshly grated Parmesan cheese
7-10 Tbsp black pepper
7-10 Tbsp Basil

Directions

1
Peel and finely chop the onion. Heat the stock. Melt 25 grams of butter in a saucepan. Sauté onion in it. Add rice and after five minutes add 1/4 of the stock and simmer covered over a low heat for 15 to 20 minutes.
2
Stir from time to time and add the rest of the stock little by little. Cut cheese into small cubes. Fold the cheese cubes, half of the Parmesan cheese and 25 grams of butter into the rice. Serve immediately sprinkled with pepper and parmesan.
3
Garnish with basil.