6 1/4 cups vegetable stock
3 tablespoons butter
One onion, thinly sliced
2 cups rice for risotto
2 ounces fontina cheese, diced - a semi-hard, Italian-style cow's milk cheese a milk fat - a buttery cheese
2 ounces Emmenthal cheese - mild, nutty, and slightly sweet flavor -
substitute with Gruyère, Jarlsberg, Comté, Havarti
2 ounces Gorgonzola cheese, diced - a soft and creamy or firm and crumbly, with the mold providing a strong and tangy flavor.
2/3 cup Parmigiano-Reggiano, freshly grated