4 cups chicken stock 1 tbsp olive oil 15 gm butter 4 green onions finely chopped 1 small onion, finely chopped 1.5 cups arborio rice 60 gm parmesan, coarsely grated 40 gm fontina, finely chopped 40 gm provolone, finely chopped 1 tbsp chopped parsley
Bring stock to the boil in a saucepan, reduce heat and hold at a gentle simmer while making the risotto.
Heat oil and butter in a heavy saucepan and cook onion over medium heat for 5-8 minutes or until soft. Add rice and stir to coat completely with oil and lightly toast. Add one cup simmering stock and stir over medium heat until all liquid is absorbed. Add remining simmering stock 1/2 cup at a time stirring constantly and allowing each addition of stock to be absorbed before adding the next, until the rice is almost tender.
Stir in the three cheeses and parsley and stir over low heat until rice is tender but firm to the bite and risotto is creamy. Season well with freshly ground black pepper and serve immediately.