Good risotto is truly an art! Impress your guests with this creamy version. You can modify by adding asparagus, shrimp… whatever ingredients you like in your risotto. If you have a pressure cooker, you’ll never have to worry about stirring risotto again. If not, pour a glass of wine and make it a relaxing occasion – stir away!
In medium saucepan, heat stock to boiling. Reduce heat to simmer. Meanwhile, in large saucepan, saute onion in olive oil over medium heat until onion is tender. Add rice. Cook until rice is well coated with oil and golden, about 3 minutes, stirring constantly.
Add wine. When mostly evaporated add ½ cup chicken stock. Cook until most of stock is absorbed, stirring constantly. Add another ½ cup, stirring constantly and continue adding stock and stirring. Cook and stir until rice is tender but firm, 20-25 minutes. Stir in cheeses, salt and pepper. Serve immediately. Serves 4-6.