No Stir Risotto With Four Cheeses - cooking recipe

Ingredients

4 cups vegetable stock
1 tbsp oil
1 None onion, finely chopped
2 cups arborio rice
2 cloves garlic, crushed
1/2 cup mascarpone cheese
3 oz blue cheese, crumbled
1 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan cheese

Preparation

Heat stock in a saucepan until gently simmering. Heat oil in a large, heavy-bottomed saucepan on medium heat. Cook onion for 2-3 mins, until beginning to soften. Stir in rice and garlic, cook for 1 min, or until translucent.
Reserve 1/4 cup of the hot stock. Add remaining stock to rice mixture. Reduce heat to low, cover with a tight-fitting lid and simmer very gently for 12-15 mins, until liquid has absorbed.
Remove from heat. Stir in mascarpone, blue cheese, Cheddar cheese and 1/4 cup of the Parmesan cheese. Stir until cheese melts and rice is creamy. Stir in reserved hot stock and season to taste.
Spoon into serving bowls and top with remaining Parmesan cheese and freshly ground black pepper.