Risotto A La Suisse
|Onion||1⁄2 Medium, chopped|
|Butter||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken stock/Beef stock||1 1⁄2 Cup (24 tbs)|
|Ground black pepper||To Taste|
|Raw rice||1 Cup (16 tbs)|
|Grated non processed gruyere cheese||4 Ounce|
1. In a heavy saucepan saute the onion in the butter until the onion is golden. Add the wine, stock and salt and pepper to taste. Bring to a boil, add the rice and continue boiling five minutes, stirring constantly. Cover the pan, reduce the heat as low as possible and cook until the rice is tender, about fifteen minutes.
2. Remove the pan from the heat, fold in the cheese, cover and let stand about four minutes, or until the cheese has melted. Stir once again thoroughly and serve at once.