A Jamie Oliver Recipe http://www.jamieoliver.com/recipes/pasta/three_cheese_risotto Serves 6
Recipe posted by KitchenGoddess
THREE CHEESE RISOTTO
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Ingredients
Switch to Cup Measures- 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)
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 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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