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Three Cheese Risotto

A community recipe by

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

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.
  • 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!
  • Tell us what you think