Four cheese risotto

You know that we love risotto, it's an Italian dish so creamy that we find delicious, and we love to try different flavors!

Ingredients for 2 servings:
- 180 g of pump rice
- 1/2 onion
- 1 tablespoon of margarine
- 1/2 liter of vegetable broth
- 1 dash of white wine
- 50 g Parmesan cheese
- 50 gr blue cheese
- 50 g Emmental cheese
- 50 gr goat cheese
- Salt
- Ground black pepper
- Chopped parsley


Recipe:
- Peel and cut the onion into small squares.
- In a large skillet, heat the margarine over low heat until it dissolves.
- Fry the onion in the pan until soft.
- Add the rice and fry for 3 minutes.
- Pour the splash of white wine and stir until it has evaporated.
- Add half the broth and cook until it evaporates.
- Sprinkle a little salt on the rice and stir well.
- Continue pouring broth slowly until you see the rice is just right (remember that it has to be creamy).
- Meanwhile, grate all cheeses.
- When the rice is just right, remove from heat.
- Add the grated cheese, reserving a little Parmesan, and stir to melt and mix well with rice flavors.
- Serve and sprinkle the parmesan we had reserved and chopped parsley on top.

Bon appétit!