55 mins plus resting time
Super easy
serves 6
About the recipe
Ingredients
1 litre hot organic chicken or vegetable stock
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
400g risotto rice
2 glasses of dry white wine
sea salt and freshly ground black pepper
75g Appenzeller or Gruyere cheese, roughly chopped
75g Taleggio cheese, roughly chopped
a knob of butter
40g freshly grated Parmesan cheese
Method
The combo of tangy and creamy cheese flavours in this beautiful risotto will knock your socks off
- 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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