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The Silver Spoon, Phaidon Press

Serves 4

• about 6 1/4 cups Vegetable Stock
• 3 tablespoons butter
• 1 onion, thinly sliced
• 2 cups risotto rice
• 2 ounces fontina cheese, diced
• 2 ounces Emmenthal cheese, diced
• 2 ounces Gorgonzola cheese, diced
• 2/3 cup Parmesan cheese, freshly grated

Bring the stock to a boil.

Meanwhile, melt 2 tablespoons of the butter in another pan, add the onion and cook, stirring occasionally, for 5 minutes.

Stir in the rice and cook, stirring, until the grains are coated in butter.

Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.

Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes.

About 5 minutes before the rice is cooked, stir in the cheeses.

When the rice is tender and the cheeses have melted, remove the pan from the heat, stir in the remaining butter and serve.

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