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Creamy Risotto With Wisconsin Cheeses


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2 teaspoons vegetable oil

1 cup mild white onion, finely chopped

2 garlic cloves, smashed into a paste

1 1/2 cups Arborio rice (if you want a creamier style, try cracked Arborio

1 3/4 cups vegetable stock*

Pinch salt

Freshly ground pepper, to taste

1/4 cup (about 1 ounce) Wisconsin Parmesan cheese, grated

1/2 cup (2 ounces) Wisconsin Fontina cheese, shredded

3 tablespoons Italian parsley, chopped

White truffle oil, to taste (optional)**

* For a fuller-flavored rice, use chicken stock.

** For a pungent, earthy flavor that brings out the full flavor of the cheeses, add a few drops of white truffle oil to the risotto a few seconds before plating.

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