Name: Three cheese risotto
Total time: 55 min
Yield: 1
Cuisine: italian
Ingredients: 1 litre organic chicken or vegetable stock hot; 1 tablespoon olive oil; 2 medium onions peeled and finely chopped; 2 cloves garlic peeled and finely chopped; 3 sticks celery trimmed and finely chopped; 400 g risotto rice; 2 glasses dry white wine; sea salt; freshly ground black pepper; 75 g Appenzeller or Gruyere cheese roughly chopped; 75 g Taleggio cheese roughly chopped; 1 knob butter; 40 g Parmesan cheese freshly grated

Three cheese risotto

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Total Time:
55 minutes

Indulge in a delightful cheesy risotto bursting with tangy flavors that will wow your taste buds.

Ingredients:

1 litre organic chicken or vegetable stock hot
1 tablespoon olive oil
2 medium onions peeled and finely chopped
2 cloves garlic peeled and finely chopped
3 sticks celery trimmed and finely chopped
400 g risotto rice
2 glasses dry white wine
sea salt
freshly ground black pepper
75 g Appenzeller or Gruyere cheese roughly chopped
75 g Taleggio cheese roughly chopped
1 knob butter
40 g Parmesan cheese freshly grated

Instructions:

1. Heat stock in a pan over medium heat until warm. In another pan, heat olive oil. 2. Sauté onions, garlic, and celery for 5 minutes until softened. 3. Add rice to the pan, increase heat, and cook until slightly translucent, stirring constantly. 4. Pour in wine, let alcohol evaporate, then add a ladle of hot stock, salt, and pepper. 5. Simmer while gradually adding stock, stirring until rice is cooked yet firm, about 15 minutes. 6. Stir in Appenzeller and Taleggio cheeses. 7. Remove from heat, season, stir in butter and Parmesan. 8. Cover and let it rest for 2 to 3 minutes for a creamy texture. 9. Serve and savor your delicious risotto!

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