Three Cheese Risotto
Time of preparation: 30 Minutes
Time of cooking: 30 Minutes
Ingredients:
| Chicken/ vegetable stock | 1 litre |
| Olive Oil | 1 table spoon |
| Onion (finely chopped) | 1 medium |
| Garlic (finely chopped) | 2 cloves |
| Celery Sticks ( trimmed & chopped) | 3 sticks |
| Risotto Rice | 400 grams |
| Sea Salt | To taste |
| Freshly Ground Black Pepper | To taste |
| Gruyere cheese (roughly chopped) | 75 grams |
| Taleggio cheese (roughly chopped) | 75 grams |
| Butter | 1 knob |
| Parmesan cheese ( grated) | 40 grams |
Steps:
| 1. Heat the stock in a pan over a moderate heat. |
| 2. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. |
| 3. 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. |
| 4. Add a ladle of hot stock and a good pinch of salt and pepper. |
| 5. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. |
| 6. 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. |
| 7. Stir in the Appenzeller/ Gruyere and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. |
| 8. Place a lid on the pan and leave to rest for 2 to 3 minutes – your risotto will get nice and oozy. Enjoy! |
