BASIC CHEESE RISOTTO

• 2 Tbsp. olive or canola oil
• 2 small onions finely chopped
• 1 shallot, finely chopped
• 1 cup Arborio, long-grain or basmati rice.
• 3-4 cups chicken stock
• 1/4 cup shredded reduced-fat Cheddar cheese
• 2 tbsp grated parmesan cheese
• 1/8 tsp each, salt and pepper

In a large saucepan, heat the oil over moderate heat. Saut� chopped onions and shallot, stirring, about 5 minutes or until soft but not browned. Add rice to pan and stir well to coat thoroughly with the oil mixture. Cook, stirring 2 to 3 minutes longer or until the rice becomes almost translucent. With a ladle, pour about 1/2 cup of the chicken stock into the rice mixture and stir well to combine. Bring the stock to a boil, then gently simmer, uncovered and stirring occasionally, until most of the liquid is absorbed. Repeat the process, adding about 1/2 cup stock at a time, until rice is almost tender but still firm to the bite, or al dente, using as much stock as necessary. Remove from the heat, cover the pan, and allow to stand about 5 minutes. Stir in both cheeses, season with salt and pepper, and serve at once.

Makes 4 servings.