Ingredients
7
cups vegetable broth
1/4
cup olive or vegetable oil
1
large onion, chopped (1 cup)
2
cups uncooked Arborio or medium-grain white rice
2
tablespoons dry white wine or vegetable broth
1
cup ricotta cheese
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup crumbled Gorgonzola or blue cheese
1/2
cup grated or shredded Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
In 3-quart saucepan, heat broth over medium heat.
Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
Stir in cheeses. Sprinkle with parsley.
