1 onion very finely diced
500g packet of Carnaroli Rice
1/2 cup dry white wine
1.5 litres of chicken or vegetable stock
100g Gorgonzola Piccante - broken into smaller pieces
100g Taleggio - cut into small cubes
100g Pecorino Romano - grated
100g Parmigiano Reggiano - grated
Serve with either white or cracked black pepper
Place the stock in a saucepan and bring to the boil over medium heat. In the meantime, place a heavy-based large, wide-mouthed pot over a low flame and add the butter, then add the onion and stir now and then for 5 minutes until it is soft but not browned, approximately 5 minutes.
Place the rice in with the butter and sit well, stirring and cooking until every grain is coated in butter.
Add wine, stirring well and cook for a couple of minutes until well absorbed.
Now the most important part, add one ladle or cup of hot stock and stir until it has been completely absorbed, continue with this one ladle at a time, each time it is really important to continue to stir making sure that each additional ladleful has been absorbed.
This will take approximately 15 minutes, we want the rice to have a slight bite to it, not super soft or gluggy.
Approximately five minutes before it is cooked, stir through the Pecorino and the Parmigiano, they will melt immediately, turn off the heat.
Get all your serving plates ready to go as risotto is best eaten straight after coming off the stove, now return to the pot and stir through the Taleggio along with the Gorgonzola Chunks.
Serve immediately and enjoy the love and comfort from this glorious cheesy winter warming classic.