Risotto with four shapes

Ingredients for 4 servings:

• 250 g rice (Arborio rice)
• 3 small shallots
• 1 garlic clove(s)
• 2 tbsp olive oil
• 50 g Parmesan
• 1 ball(s) of mozzarella
• 50 g blue cheese (Bavaria Blu or Gorgonzola)
• 25 g cheese (Leerdammer)
• 25 g butter
• 1 jar white wine
• pepper
• vegetable broth

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Finely dice the shallots and garlic, and grate or slice the cheese. Reserve the Parmesan in a separate bowl. Sauté the onions and garlic in olive oil over medium heat. Add the rice and sauté for 4-5 minutes. Pour in the white wine and stir well. Then add a ladle of vegetable stock and reduce while stirring. Repeat this process until the rice is tender. Remove the pot from the heat and stir in the butter, then the Parmesan, and finally the remaining cheese. Season with pepper. Red wine is best served with cheese; we had a ’09 Cabernet Sauvignon from Chile, which was quite good. Be careful when distributing the food, or the food distribution will turn into a land battle…