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© David Loftus
"Great kit makes cooking a pleasure."
three cheese risotto
main courses | serves 6Heat 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!
ingredients
• 1 litre 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
• 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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I live in small town NZ, so no access to gourmet markets, and NZ has very strict rules on pasteurisation 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.
Sounds like he is going to love it from all the comments.
Thanx Jamie!
hmmmmm im hungry im using yr recipe ..
for hs heheheh
looks k00l n' yummy
hmmmmmm yum yum i wud enjoy dat !!!
ly babe ur so fit!
Wht is tht stuuf !!
It looks like a melted Alex on a plate !!
Cyaaaaaa
I want to try this recipe, but can anyone tell me what is "hot chicken stock"? Is it hot chicken broth?
cheers
They are delicious aways.
Thank's for all of them!
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
Think it would go well with pine nuts also.
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...