Risotto With Cream Cheese

Preparation:

Preparation: Finely chop the onion and fry it in a pan with half a pound of butter. Add the rice, sprinkle it with the filtered lemon juice. Let it toast then continue cooking, gradually adding the necessary hot broth. Salt and pepper. While the risotto is cooking, pour the Emmenthal, Parmesan and Asiago into a saucepan: let them melt over very low heat, stirring frequently. When there are about 2 minutes left at the end of cooking, add the chopped parsley, the cream and 2 tablespoons of cream cheese to the risotto. Mix well and pour the risotto into a baking dish greased with butter and sprinkled with breadcrumbs. Spread some knobs of butter on the surface and put the dish in a very hot oven for 10 minutes. Just before serving, pour the remaining cream cheese over the risotto.