Three Cheese Risotto
A community recipe by KitchenGoddessNot tested or verified by Nigella.com
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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!
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!
Introduction
A Jamie Oliver Recipe http://www.jamieoliver.com/recipes/pasta/three_cheese_risotto Serves 6
A Jamie Oliver Recipe http://www.jamieoliver.com/recipes/pasta/three_cheese_risotto Serves 6
Ingredients
Serves: 0
Metric
Cups
- 1 litre 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)
- 400 grams risotto rice
- dry white wine (two glasses)
- sea salt
- freshly ground pepper
- 100 grams appenzeller cheese (or Gruyere cheese, roughly chopped)
- 100 grams taleggio cheese (roughly chopped)
- 75 grams butter
- 50 grams Parmesan cheese (freshly grated)
- 1⅘ pints chicken broth
- 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)
- 14⅛ ounces risotto rice
- dry white wine (two glasses)
- sea salt
- freshly ground pepper
- 3½ ounces appenzeller cheese (or Gruyere cheese, roughly chopped)
- 3½ ounces taleggio cheese (roughly chopped)
- 2⅔ ounces butter
- 1¾ ounces Parmesan cheese (freshly grated)
Method
Three Cheese Risotto is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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