Emerils Three Cheese Risotto Recipes

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EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

I got this off Food Network awhile ago. This is a regular in our house. I love having the leftovers and we enjoy the strong cheeses. This is easy to make and full of flavor.

Provided by Samantha in Ut

Categories     Rice

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
salt
white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 lb arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated parmigiano-reggiano cheese
1/4 cup grated romano cheese
1/4 cup grated asiago cheese
2 tablespoons chopped chives

Steps:

  • In a large pan, over medium heat, add the olive oil. When hot, add the onion, salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic.
  • Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
  • Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

THREE CHEESE RISOTTO



Three Cheese Risotto image

Make and share this Three Cheese Risotto recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 ounces butter
1 medium onion, finely chopped
3/4 lb risotto rice
6 cups vegetable stock, made with stock cubes
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
2 ounces fresh parmesan cheese, finely grated
2 ounces mozzarella cheese, coarsely grated
4 1/2 ounces gruyere, diced
salt
fresh ground black pepper

Steps:

  • Heat the butter in a large frying pan. Add the onion and cook for 2-3 minutes until soft but not browned. Stir in the rice, mixing well until the grains are well coated with butter.
  • Stir in a small amount of stock and cook gently until it has been absorbed by the rice. Continue adding a little stock at a time, stirring now and then to prevent the rice from sticking to the base of the pan. This should take about 20 minutes or until the rice is cooked but not mushy - you may not need all of the stock.
  • Stir in the parsley, basil and all three cheeses. Sprinkle with freshly ground black pepper. Remove the pan from the heat, cover and leave the rice to rest for 5 minutes. Serve.

Nutrition Facts : Calories 461.2, Fat 29.3, SaturatedFat 17.8, Cholesterol 89.6, Sodium 498.3, Carbohydrate 28.3, Fiber 0.4, Sugar 1.6, Protein 20.6

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