…which makes this three times better than a mono cheesed risotto.

3 Cheese Risotto

Preparation time: 5 minutes
Cooking time: 25 minutes
Skill level: easy, although it needs constant attention
Serves: 2 for a main, 4 for a starter

Ingredients

  • vegetable stock – 700ml
  • olive oil – 20ml
  • 1 onion – finely chopped
  • arborio or carnaroli risotto rice – 200g
  • white wine – 100ml
  • butter -15g
  • Parmesan – grated – 50g
  • Taleggio – cubed – 50g
  • Stilton – cubed – 50g
  • s & p

Pour your vegetable stock into a small pan and simmer until hot. Keep on a low heat throughout to ensure the stock is hot when added to the rice.

In a large, heavy-bottomed pan, heat the olive oil and cook the onion gently for 5 minutes until translucent.

Add the rice and stir for a minute so it is thoroughly coated in the oil.

Pour in the wine and let it evaporate.

Add a ladle of stock and stir until it is absorbed, ensuring the rice does not stick.

Add another ladle and do the same.

Repeat until the rice is al dente (biting a grain of rice should reveal it to be soft on the outside with a bite in the middle). You may not need all the stock.

Next remove from the heat and beat in the butter and Parmesan, followed by the other 2 cheeses.

Cover with a lid and let it rest for 1 minute.

Taste and season.

Serve with a rocket salad (if you want).

Happy Christmas from Yumblog

Verdict: Delicious, creamy and cheesey with the Taleggio going slightly and pleasantly stringy. This could only be improved by adding a 4th cheese.

Drink: A festive Stones ginger wine to start, the rest of the white in the middle and a vodka and bitter lemon to round off. Well, it is Christmas innit?

Entertainment: Trying to surreptitiously remove the snot encrusting the nostrils of a slightly poorly and very reluctant Yumblog Junior. It turns out babies don’t like having their noses touched and nose blowing isn’t learnt until at least the age of two.

2 Comments

  1. Shame I came across this in January. I had such an utter cheese fest at Xmas that I’m all cheesed out now (went to the in-laws, due to a misunderstanding all branches of the family thought they were bringing the cheeses so we ended up with about a ton of various types!). I’ll save it for Feb, deffo back on the cheesey bus then.

  2. Hi Perdita

    It’s definitely worth waiting for… as is the Stilton Tart (not yet published).

    Like your site by the way.

    Best

    R

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