Risotto with onion fondue and formaggio di fossa cheese

Serve 6

Prepare the stock following the instruction on the package. Meanwhile, blanch the peas for few minutes in boiling salted water. In a saucepan with the evoo sauté the chopped onion; add the risotto rice and toast it for few minutes, then deglaze with the white wine and let it evaporate. Continue to cook adding the boiling broth a little at a time. Five minutes before the risotto is cooked add the peas and onion soup. When the rice is cooked, remove it from the heat and  stir in the grated parmigiano reggiano cheese and transfer the risotto into a serving dish. Complete with a drizzle of Fossa di Sogliano cheese  sauce and serve.