Pappas sopprisotto med fire oster

Dette er en av pappas favoritter

400  gram risotto arborio eller carnaroli

100 gram smør

1/2  løk

1 boks med champignion eller kantarell

hvitvin 150 ml

grønnsaksbuljong 1,3 liter

blåmuggost

parmasan

gulost

mozerella

6 skjeer olivenolje
salt
hvit pepper
gressløk

Oppstrimlet skinke / evt. en ekslusiv skinke som legges på toppen.


inspirert etter denne oppskriften til Gino:

Serves: 4

Ingredients

1 large onion, peeled and finely chopped
6 tbsp olive oil
400g Arborio or Carnaroli rice
150ml white wine
1.3 litres hot vegetable stock, made with stock cubes
100g salted butter
4 tbsp finely chopped fresh chives
30g Gorgonzola, cut into small cubes
30g Fontina, cut into small cubes
30g Provolone piccante, cut into small cubes
50g Pecorino cheese, freshly grated
(In Courmayeur Gino used a selection of local cheeses: Bleu D'Aoste, Tomme de Gressoney, Mont D'Or and Fontina)
Salt
White Pepper

You'll need

Large saucepan

Method

1. In a large heavy-based saucepan, fry the onion on the oil for 3 minutes until soft but not browned, stirring occasionally. Add in the rice and fry for 3 minutes on a medium heat to allow the rice to toast in the hot oil. Stir continuously with a wooden spoon. Pour the wine over the rice and continue to cook for a further minute to allow the alcohol to evaporate.
2. Add a couple of ladles of stock and bring to a simmer. Continue to cook and stir until all the stock is absorbed. At this point please stay with the saucepan because you need to keep stirring with a wooden spoon. Pour in the rest of the stock, a little at a time, cooking until each addition is absorbed. It is ready when all the liquid has been absorbed and the rice is cooked but still has a slight bite. This will take 15 – 17 minutes (you may need all the stock).
3. Once the rice is cooked, take the pan off the heat and add in the butter, the chives and all the cheese. At this point, stir everything together for 30 seconds to allow the risotto become creamy. Season with salt and pepper and serve immediately.