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Three Cheese Risotto

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

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Introduction

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.

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.

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.

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!