Prosecco Risotto with Vermont Cabot Cheeses

Ingredients

1 (750-ml) bottle Prosecco (Italian sparkling white wine)
4 cups chicken or vegetable broth
2 tablespoons olive oil
3 tablespoons Cabot Salted Butter, divided
1 medium onion, finely chopped
2 cups Arborio rice
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
1 (4-ounce) log Vermont Butter & Cheese Classic Chevre, crumbled
1 (6-ounce) round Willow Hill Vermont Brebis, diced (rind included)
Freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley

Directions

HEAT prosecco and broth in saucepan, to just below simmer.

HEAT oil and 2 tablespoons of butter in large heavy pot or skillet over medium heat; add onion and cook, stirring, until translucent, 2 to 3 minutes. Add rice and stir until milky in appearance, about 2 minutes longer.

ADD one cup of wine/broth mixture and cook, stirring often, until it is nearly all absorbed. Continue adding wine/broth mixture a cup at a time, letting it be absorbed each time and adjusting heat to maintain gentle simmer.

ADD cheeses and remaining 1 tablespoon butter, when rice has absorbed enough liquid to be creamy and tender but still slightly firm in center (this should take about 20 minutes and you may not need all wine/broth mixture); stir until incorporated. Season with pepper.
Serve in shallow bowls, sprinkled with parsley.

Recipe courtesy of Lou Jane Temple, modified by Susan Herr.