Serve this dish with some Italian roasted chicken.

Ingredients

* 5 C. chicken broth
* 3 Tbs. unsalted butter
* 1 med. onion, finely chopped
* 1 C. peeled, seeded and chopped tomatoes
* 2 C. medium-grain rice
* 1/2 C. dry white wine
* salt
* pepper
* 4 oz. fontina cheese, shredded
* 1/2 C. grated parmesan cheese

Directions

Bring broth to a simmer over medium heat, and then lower so the broth stays hot. Melt butter in a wide saucepan over medium heat. Add onion and cook, stirring occasionally, until onion is tender. Should take 10 minutes. Stir in tomatoes. Cook until most of the liquid has evaporated, 10 minutes.

Add the rice and cook, stirring with a wooden spoon, until hot. Should take 2 minutes. Pour wine and 1/2 C. broth over the rice. Cook and stir until most of the liquid is absorbed. Continue adding broth about 1/2 C. at a time. Stir after each addition. Adjust the heat so that the liquid simmers rapidly but the rice doesn't stick. About halfway through the cooking, season with salt and pepper to taste.

Use only as much of broth as is needed until rice becomes tender and risotto is creamy. When you think it's done, taste a couple grains. If it's not ready, try again in another couple minutes. If the broth runs out, use hot water. Cooking time should be about 18-20 minutes. Remove risotto pan from the heat. Stir in cheeses. Taste for seasoning. Serve.

Serves 6.

For more Italian recipes and other ethnic cuisines, visit http://www.recipe4living.com/recipes/global_cuisines!