CHEESE RISOTTO
This creamy and tasty risotto is one of the easiest you can make, and it doesn't require many ingredients. Typically French in style, and fits so good in the cold winter days. If you need more details on how to make risottoes then click here. Otherwise, it is a straightforward job, if you are accustomed to the procedure. Use home-made chicken or vegetable stock for the risotto to get the best flavor.
4 servings:
1 onion, finely chopped
1 tbsp olive oil
400 g risotto rice e.g. Arborio or Carnaroli
1 litre/1 quart of chicken stock or vegetable stock, hot
200 g/7 oz petit pois
100 g/3 oz parmesan cheese, grated
60 g/2 oz Gruyère cheese, grated
120 g/4 oz Gorgonzola cheese, grated
90 g/3 oz butter
chopped chives for garnish
salt, pepper to season
In a big saucepan, on moderate heat, sweat the chopped onions in olive oil for a few minutes. Add the rice, stir for a couple of minutes, then start adding the heated stock in portions while stirring continuously and keeping the temperature at moderate-low, to keep the rice cooking. Continue to add the stock and stirring the rice until the rice is cooked, it takes about 20 minutes or so. At the end of cooking, add petit pois, add butter and stir until heated through. Remove from the heat, and then add cheeses and stir. Season with salt and pepper, and pour out the risotto on serving plates. Garnish with chives. Serve hot, because risotto will dry out quickly.