Risotto is one of those things I would eat everyday if it wouldn’t eventually make my heart explode. I always have a hard time passing it up when I see it on restaurant menus because of all the rich creaminess involved. And best of all, it’s carb-filled!
Risotto purists would likely shun this recipe since it doesn’t follow the typical risotto making procedure, where someone has to constantly stir and simultaneously add heated broth. It’s a busy process, so this way of preparing it is a bit simpler and you still get the creamy texture that is essential for good risotto.
Since you have to constantly stir the rice once its in the pot, it’s a good idea to get all your ingredients prepped ahead of time. I had to include the crazy long chive from my herb garden!
Sautée onions and garlic in some melted butter.
This is where it differs from traditional risotto – dump in all the broth you will need to use at once, and bring to a boil. Reduce the liquid to a simmer and cook for about 5 minutes so it gets intensely hot. Then stir in all your rice.
Keep stirring until mixture gets creamy and thick. You really do have to stir constantly because it will burn quickly, and nobody wants burned risotto.
Once it is soft enough and the liquid is largely absorbed, add a bit of butter, (cream if you have it, I didn’t) and your cheeses of choice. In this case, Brie and Asiago.
And feta for saltiness.
Once everything is mixed together, serve with fresh ground black pepper and chives. Decadent side dish or main course too!
Three Cheese Risotto Recipe
1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice (2 Cups)
1 tablespoon butter
1/4 cup heavy cream
1/4 cup Camembert or Brie cheese
1/4 cup grated Asigo cheese
¼ cup crumbled feta cheese
2 tablespoons chopped chives
1. In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and garlic and season with salt and pepper. Saute for 3 minutes, or until the onions and garlic are slightly soft.
2. Add the stock and bring to a boil. Reduce to a simmer and cook for 6 minutes.
3. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream and cheese. Reseason with salt and pepper. Simmer for 2 minutes then garnish with chives and serve immediately.