Risotto with four sauces

Ingredients for 4 servings:

• 300 g risotto rice
• 2 onions
• 1 clove(s) garlic
• 50 g Parmesan (Parmigiano Reggiano)
• 40 g provolone or cheddar cheese
• 40 g mozzarella (preferably buffalo mozzarella)
• 40 g Gorgonzola
• 1 dash of olive oil
• 50 g butter
• 150 ml white wine
• 1 stalk parsley, flat, chopped
• 3 saffron threads
• 1 liter vegetable broth
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Risotto with 4 cheeses

Dice the onions and finely chop the garlic. Grate all the cheese and dice the mozzarella. Sauté the onions and garlic in olive oil. Add the risotto rice and sauté briefly. Then deglaze everything with the wine and reduce slightly. Now add 1-2 ladles of vegetable stock and stir regularly until it is almost completely absorbed. Then add another 1-2 ladles of stock and repeat until the stock is used up. The rice should now be al dente. Then stir in the butter and Parmesan, followed by the saffron threads. Finally, gradually add the remaining cheese. Season everything with salt and pepper and add the chopped parsley. Serve immediately.