Emeril's Three Cheese Risotto |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is a regular in our house. I love having the leftovers and we enjoy the strong cheeses. This is easy to make and full of flavor. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
salt |
white pepper |
6 cups chicken stock |
2 teaspoons chopped garlic |
1 lb arborio rice |
1 tablespoon butter |
1/4 cup heavy cream |
1/4 cup grated parmigiano-reggiano cheese |
1/4 cup grated romano cheese |
1/4 cup grated asiago cheese |
2 tablespoons chopped chives |
Directions:
1. In a large pan, over medium heat, add the olive oil. When hot, add the onion, salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic.
2. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
3. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
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