Three Cheese Risotto

Three Cheese Risotto
Risotto, made by a uniquely Italian method of cooking rice, is a sophisticated first course for any dinner party. Frequent stirring is required but the reward is a creamy dish you and your guests will not soon forget.

This variation on the traditional recipe for cheese risotto is still the favorite among risotto lovers. Use different cheeses that you have available. This recipe is a starting off point to many variations.

1 cup chopped onions
1 tablespoons extra virgin olive oil
sea salt & freshly ground black pepper to taste
6 cups chicken stock
2 teaspoons chopped fresh garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1/4 cup grated Asiago cheese
2 tablespoons chopped chives


Use a large sauté pan to heat the olive oil over medium heat. When the oil is hot, add the onion and season with salt and pepper. Sauté for roughly 4 minutes, or until the onions begin to soften.

Add the chicken stock and the garlic. Bring to a boil and reduce to a simmer. Cook the mixture for about 6 minutes or so.


Add the rice and simmer for 18 minutes. Be sure to continue stirring constantly. The mixture should become creamy and bubbly.
Add the butter, the cream, the cheeses and the chives.

Re-season with salt and pepper. Simmer for only about two minutes and then serve piping hot.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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