How to make it

  • Melt butter in a large saucepan over medium heat then add onion and sauté 3 minutes.
  • Stir frequently.
  • Bring stock to a boil either in a separate saucepan.
  • Add risotto to saucepan with butter and onion and stir gently until grains start to sizzle.
  • Add champagne and stir continuing to cook until most of the champagne is absorbed.
  • Pour in a small portion of the hot chicken stock then add salt and pepper.
  • Reduce heat to low and continue to cook until stock has been absorbed.
  • Add more chicken stock a little at a time always allowing rice to absorb liquid before continuing
  • Make sure to stir almost constantly repeating the process until risotto is cooked and creamy.
  • Turn off heat and add fontina and gorgonzola to mixture along with 2 tablespoons parmesan.
  • Stir gently as all the cheese melts then check seasoning and add more salt and pepper if desired.
  • Pour risotto into a serving bowl and sprinkle remaining Parmesan cheese over the top.

Reviews & Comments 6

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    " It was excellent "
    terryr ate it and said...
    I love risotto. Can't wait totry this recipe. Thanks!
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  • krumkake 11 years ago
    I want to learn how to do risotto at home - such good stuff. I will try this sounds so creamy and delish - thanks, chef!
    Was this review helpful? Yes Flag
  • cocinera 11 years ago
    MEOW chefmeow this sound soo good luv the cheese mix good post
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  • keni 11 years ago
    Yum...Gorgonzola is really the only "blue" cheese I eat...and I LOVE fresh Parmesan as well as risotto...thanks, Chefmeow!
    Was this review helpful? Yes Flag
    " It was excellent "
    jenniferbyrdez ate it and said...
    Good for the waistline too. Fantastic Chefcat.
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    " It was excellent "
    momo_55grandma ate it and said...
    Delightful chicken recipe thanks
    Was this review helpful? Yes Flag

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