Three Cheese Risotto
Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
About 1 litre chicken stock
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, peeled and finely chopped 151b16b
3 sticks celery, finely chopped
400g risotto rice
2 wine glasses of dry white wine
Sea salt and freshly ground black pepper
100g apenzeller, roughly chopped, or use gruyere
100g pack taleggio, roughly chopped
75g butter
50g parmesan cheese, freshly grated
Method
Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry
gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for 1 minute,
stirring constantly, until the rice looks slightly translucent. Add the wine
and keep stirring - any alcohol flavours will evaporate. Once the wine has cooked into the rice, add
your first ladle of hot stock and a good pinch of salt and pepper. Turn down
the heat to a simmer so the rice doesn't cook too quickly on the outside. Add
ladlefuls of stock, stirring constantly, and allow each ladleful to be absorbed
before adding the next, until the rice is cooked but still holds its shape -
about 15 minutes. Add the appenzeller
and taleggio. Remove from heat and season to taste. Stir in the butter and
parmesan. Place a lid on the pan and leave for 2-3 minutes, when it should be
nice and oozy.
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