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Three cheese risotto

Nutritional Information (amount per serving)

Calories
454kcal
Carbs
57.8g
Sugar
4.0g
Fat
13.0g
Saturates
7.0g
Protein
12.6g

Serves 6   Approx time: 55   Difficulty: super easy

Ingredients

  • 1 litre organic chicken or vegetable stock, hot
  • 1 tablespoon olive oil
  • 2 medium onions, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 3 sticks celery, trimmed and finely chopped
  • 400 g risotto rice
  • 2 glasses dry white wine
  • sea salt
  • freshly ground black pepper
  • 75 g Appenzeller or Gruyere cheese, roughly chopped
  • 75 g Taleggio cheese, roughly chopped
  • 1 knob butter
  • 40 g 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 a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.

Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.

Stir in the Appenzeller and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!

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