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Risotto with Four Cheeses

Ingredients:

3 TBS. butter
4 cups chicken stock
1¾ cups Arborio rice
1 cup white wine
½ cup Gruyere cheese
½ cup Fontina cheese
½ cup crumbled Gorgonzola cheese
2/3 cup fresh grated parmesan cheese
2 TBS. Wildwood Blends All-Purpose Seasoning
¼ cup chopped flat leaf parsley (garnish)

Melt butter in saucepan, add onion and saute until soft. Add rice to onions and stir until grains start to swell and burst, then deglaze with wine. Stir until most of the liquid is absorbed.

Add 1 cup of the chicken stock and ½ TBS. of the Wildwood Blends All-Purpose Seasoning.

Stir over low heat until stock has been absorbed. Add the rest of the stock a little at a time, allowing the rice to absorb it before adding more, stirring constantly.

After 20-30 minutes the rice will be al dente and the risotto creamy. Remove from heat and add all the cheeses, stir gently until melted. Garnish with parsley and top with little more grated Parmesan.