Jamie Oliver's Three Cheese Risotto
Ingredients
- 4 0.3 cup chicken stock
- 1 tbsp olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, finely chopped
- 3 stalks celery, finely chopped
- 14 oz risotto (Arborio) rice
- 2 cup dry white wine
- 3 0.5 oz Appenzeller or Gruyère cheese, roughly chopped
- 3 0.5 oz Taleggio cheese, roughly chopped
- 2 0.6 oz butter
- 1 0.8 oz Parmesan, freshly grated
- 1 tsp sea salt and black pepper to taste
Instructions
- 1
Heat stock in a saucepan over moderate heat; keep it hot throughout.
- 2
Heat olive oil in a large pan. Add onions, garlic and celery. Fry gently for about 5 minutes until softened.
- 3
Add the rice and turn up the heat. Cook for 1 minute, stirring constantly, until the rice looks slightly translucent.
- 4
Add the wine and keep stirring until the alcohol evaporates and the wine is absorbed into the rice.
- 5
Add the first ladle of hot stock with a pinch of salt and pepper. Turn down the heat to a simmer. Continue adding stock ladle by ladle, stirring constantly and waiting for each addition to be absorbed before adding the next, about 18–20 minutes total.
- 6
When the rice is al dente and creamy, remove from heat. Stir in the Appenzeller (or Gruyère), Taleggio, butter and Parmesan until melted and silky. Season to taste and serve immediately.