Creamy Risotto With Four Cheeses

Preparation:

Preparation: In a casserole let the butter melt and let the onion cut into very thin slices wither. Add the rice, let it brown and absorb the sauce, wet it with a ladle of boiling broth. Continue cooking by pouring broth as it is absorbed. Five minutes before the rice is completely cooked, add the cheese cut into small pieces. Stir for the rice to flavor and the cheeses to melt. Stir in a knob of butter. Accompanying wines: Oltrepò Pavese Bonarda DOC, Cesanese Di Affile DOC, Taburno Rosso DOC.