Tomato and Cheese Risotto

Combine chicken broth and water in a saucepan and bring to a simmer over medium heat; maintain the simmer throughout cooking.

Heat 1 tablespoon of butter in a large, heavy-bottomed pan or risotto pot over medium heat.

Add chopped onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.

Add uncooked arborio rice and stir constantly for about 2 minutes until the grains are coated with butter and begin to turn translucent at the edges.

Pour in dry white wine and stir until the rice has absorbed most of the liquid, about 2-3 minutes.

Begin adding the hot broth mixture to the rice, 1 cup at a time, stirring frequently after each addition until the liquid is mostly absorbed before adding more; this process takes approximately 18-20 minutes total.

Fold in the diced tomatoes during the last 5 minutes of cooking, stirring gently to distribute evenly throughout the risotto.

When the rice is creamy and tender with a slight firmness at the center of each grain (al dente), remove the pan from heat.

Stir in the remaining 1 tablespoon of butter, milk, mozzarella cheese, Swiss cheese, and Parmesan cheese until well combined and creamy.

Season the risotto with salt and ground black pepper to taste, stirring gently to incorporate seasonings.

Divide the risotto evenly among serving bowls and serve immediately while hot.