Here’s a delicious risotto recipe I tried. It is creamy and delicious, with three cheeses: fontina, mozzarella, and parmesan; and a touch of white wine.


Three Cheese Risotto Recipe


3 c. chicken broth
2 Tbs. butter
1/2 medium yellow onion, diced
1 c. Arborio rice
1/4 c. dry white wine
1/2 c. freshly shredded mozzarella cheese
1/2 c. freshly shredded fontina cheese
1/2 c. freshly shredded parmesan cheese
salt and pepper, to taste


In a saucepan, heat broth over medium heat. Lower heat a little while you prepare the rice in a large pan. (I used the back burner for the broth and the front burner for the rice so it was easy to ladle in the broth.)

Melt butter in a large pan over medium heat.

Stir in onions and cook until they are translucent, approximately 5 minutes or so.

Stir in rice just until it is coated in the butter. Do not brown.

Pour in wine and cook until wine absorbs.

Pour in one ladle of hot chicken broth.

Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.

Remove from heat. Stir in cheeses until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.

recipe adapted from


P.S. Here’s a show and tell of my new ladle, which was perfect for adding in the broth as I went: Nessie!!!


Have leftovers? Use them in some cheesy fried risotto goodness!

Arancini di Riso - Cheesy Risotto Balls - Delicious way to use leftover risotto!