Three Cheese Risotto
A Jamie Oliver Sainsbury's recipe for Three Cheese Risotto.
Ingredients
- 1 tbsp olive oil
- 2 medium onions, finely chopped
- 2 clove garlic, peeled and finely chopped
- 3 sticks celery, finely chopped
- 400 g risotto rice
- 2 wine glasses of dry white wine
- 100 g apenzeller, roughly chopped, or use gruyere
- 100 g pack taleggio, roughly chopped
- 75 g butter
- 50 g parmesan cheese, freshly grated
Instructions
- 1
Heatthestockinapanoveramoderateheat. Heattheoliveoilinapan.Addthe 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 1 minute, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate. Once the wine has cooked into the rice, add your firstladle ofhotstock and a goodpinch of saltand pepper.Turn down the heatto a simmer so the rice doesn't cook too quickly on the outside. Add ladlefuls of stock, stirring constantly, and allow each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - about 15 minutes. Add the appenzeller and taleggio. Remove from heat and season to taste. Stir in the butter and parmesan. Place a lid on the pan and leave for 2-3 minutes, when it should be nice and oozy.
- 2
Toad in the Hole Serves: 4