risotto

three cheese risotto

servings
6

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 flavors 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!

ingredients

• 1 liter hot chicken 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
• 100g Appenzeller or Gruyere cheese, roughly chopped
• 100g taleggio cheese, roughly chopped
• 75g butter
• 50g freshly grated Parmesan cheese

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1. by frlmarty on Tue 08 Mar 2011 @ 15:52

How large are the wine glasses? There has been a discussion in the forum on that question, what does Jamie say? 175ml? 125ml? 200ml?

2. by Anelise on Wed 27 Jan 2010 @ 04:42

As I'm in countryside Brazil, many ingredients could not be found. I made this recipe as a main dish in the 1st meeting of my friend's cooking club, using leeks instead of celery, dry Martini instead of wine, Gruyére instead of Appenzeller and Brie instead of Taleggio. We also had fresh rosemary from the garden, which we each added as we pleased on our plates. Let me tell you, it was AMAZING!!!! We had a nice Chilean Cabernet Sauvignon as well, and I must say I am VERY pleased with the meal we've had. Thanks Jamie!!!

3. by Ann Ajann Blie-ejj on Sat 23 Jan 2010 @ 19:16

super everytime - and im NOT a great cook...fool proof if you follow it

4. by hayz on Fri 02 Oct 2009 @ 10:02

instead of using wine (alcohol) is there an alternative that wont fiddle with the taste difference?

5. by ctl on Thu 11 Jun 2009 @ 15:24

oia

6. by di on Thu 14 May 2009 @ 14:56

is there a substitute cheese you can use instead of taleggio?

7. by Andrea on Wed 15 Apr 2009 @ 04:35

I made this last night with a few modifications.
I live in small town NZ, so no access to gourmet markets, and NZ has very strict rules on pasteurization of milk products, so it is very difficult to get hold of taleggio cheese etc. I would suggest using any washed rind soft cheese as a substitute for taleggio - I used Raclette which I know is French and would upset the purists, but that's all I could get! I would highly reccommend doing the crunchy topping. I had stale ciabatta bread left over that I tore into little pieces, and heated lots of olive oil in a very small pan, fried the bread with loads of thyme leaves and finished with salt and pepper. The contrast between the crunchy topping and the creamy oozy risotto was fantastic. Not a great recipe when you're watching your waistline, but awesome comfort food. Yum.

8. by lauren rose on Sun 08 Mar 2009 @ 18:56

do oyu think this recipe is good enough for my masterchef awards to do with cheese please write back quickly!!! thankyou

9. by Jessica on Wed 04 Mar 2009 @ 13:39

Mmmmmmm . . . I am definitely going to make this for dinner sometime this week, I live in South Africa and it is not always possible to find taleggio cheese, what is a good substitute that is more common?

10. by Penny on Wed 04 Mar 2009 @ 13:28

Chicken stock is either: homemade from boiling up left over chicken carcasse, vegetables etc - or Oxo cubes or the like etc. Heating it, means that if it's cold you heat it on the cooker in a pan hehe. It's not broth - as I have always understood broth to be soup. Hope that helps

11. by olivia on Sun 01 Mar 2009 @ 16:10

I don't understand with the "heat the chicken stock" part -- does it mean to make a broth?

12. by daisy Percival on Tue 23 Dec 2008 @ 13:06

well i have had it and its really nice:P

13. by Andrea Santos on Sun 07 Dec 2008 @ 21:27

This recipe is AMAZING !!!!!!!!!!!!!!!!!!!!

14. by Rachel on Sun 30 Nov 2008 @ 22:38

This is amazing!!

15. by msL on Mon 24 Nov 2008 @ 06:46

i want taste this right now.....but i don't have cheeeese.. i will go market!

16. by Faye on Wed 19 Nov 2008 @ 14:46

Hey, I am cooking this tonight for my bf who has just come out of hospital..
Sounds like he is going to love it from all the comments.
Thanx Jamie!

17. by Diogo Ladvocat on Fri 19 Sep 2008 @ 03:00

Excelente! Delicioso risoto! Recomendo.

18. by muzzie on Fri 27 Jun 2008 @ 00:31

heyy supp
hmmmmm im hungry im using yr recipe ..
for hs heheheh

looks k00l n' yummy
hmmmmmm yum yum i wud enjoy dat !!!

19. by Kat on Tue 24 Jun 2008 @ 16:49

Great recipe - really cheesy and sticky - would definately cook again!

20. by Karen on Sat 31 May 2008 @ 00:32

How can I print all the great recipes, the user friendly way??

21. by ben on Thu 15 May 2008 @ 11:12

omg ur a great cook

ly babe ur so fit!

22. by tom on Thu 15 May 2008 @ 11:11

Hiyaaaaaa

Wht is tht stuuf !!
It looks like a melted Alex on a plate !!

Cyaaaaaa

23. by grace on Thu 15 May 2008 @ 11:10

and that is meant to be what! just get a life you rubbish cook or so you say u r! willy

24. by Ana Ribeiro on Wed 14 May 2008 @ 17:09

Hello everybody!!
I want to try this recipe, but can anyone tell me what is "hot chicken stock"? Is it hot chicken broth?

25. by bruno on Sat 10 May 2008 @ 08:51

Looks good, but I put some lemon drop juice just at the end...
cheers

26. by Brigida on Fri 09 May 2008 @ 00:25

I like so much all of yours recipes.
They are delicious aways.
Thank's for all of them!

27. by Worst Cook EVER on Sat 03 May 2008 @ 11:37

I have to say ! For the Worst cook EVER, Mannnnnnn this Risotto was SENSATIONAL. Thanks to all of the comments about this dish I decided to try it.
I might get burnt at the steak for this, BUT I really do not enjoy cooking, but since my husband started working night shift, I had to try at least.
I have to say this risotto made me want to try more. So a BIG HUGE THANKS.

Cheers

Worst Cook EVER

28. by Becka on Fri 28 Mar 2008 @ 15:24

carol: the topping in the picture is thyme croutons,and they're really yummy to cut throught the fattiness of the cheese, just cube some bread and fry in oil with lots of fresh thyme, and sprinkle on the top of the risotto to serve :)

29. by angela baxter on Wed 19 Mar 2008 @ 01:29

I saw this recipe on lifestyle channel and was wondering what the receipe for the topping was?? and what it is called??

30. by Valentino on Thu 13 Mar 2008 @ 15:56

Its taste so heavenly good.. TMTH for me!! you all should try it!

31. by David on Mon 04 Feb 2008 @ 18:45

wow, what a meal, could eat it every day of the week! oooze is such an appropriate word!

32. by Liz on Sat 26 Jan 2008 @ 16:34

Had this with friends last night it was an absolutely delicious experience. Thank you.

33. by Babba Ganuch on Sat 08 Dec 2007 @ 05:26

Looks good!!
Think it would go well with pine nuts also.

34. by bevfnq on Fri 07 Dec 2007 @ 07:36

I took your three cheese risotto added left-over chicken meat, roasted peppers and added a couple of strips of bacon. The left over gravy I added to make the liter stock…very tasty! I did change the cheeses to what cheeses I had in the fridge…they were really left -over from during the fortnight; AND VOILA!!!! I had a meal that all my visitors enjoyed! And no one guessed the risotto was from left-over roast the night before and cheese from during the last fortnight!!! Thank you…. :-)

35. by Sabrina Hogan on Tue 13 Nov 2007 @ 15:34

This was such a delicious risotto...... I could not find taleggio cheese but it worked with just two cheeses. Thanks

36. by Diana on Mon 05 Nov 2007 @ 03:58

Best rissoto i ever had...yummy....

37. by Valentina on Fri 26 Oct 2007 @ 11:15

Instead of Gruyere, which has an aggressive taste, I would include "Fontina, dolce" which is sweeter and doesn't overshadow the whole dish.

Just a suggestion though...

As an Italian I have to say that Jamie is the only chef who comes close to respecting our flavors and simplicity in the kitchen...

38. by diego on Tue 16 Oct 2007 @ 19:47

It is the onions, garlic and celery; great recipe!!

39. by Carol on Sat 13 Oct 2007 @ 15:08

The piccie shows a topping on this... Does anyone know what ingredients, etc?

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