Three-cheese risotto

Three-cheese risotto

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Prep: 20 mins Cook: 35 mins

Easy

Tom Kerridge's indulgently rich and cheesy risotto makes an extra-special side dish for a celebration dinner party

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal451
  • fat20g
  • saturates12g
  • carbs42g
  • sugars4g
  • fibre2g
  • protein17g
  • salt0.9g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely grated
  • 200g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 200ml white wine
  • 800ml warm chicken stock
  • 50g fresh Parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ ball of mozzarella, diced
  • pinch of cayenne pepper, to taste
  • 2 tbsp mascarpone

Method

  1. Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.

  2. Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice – when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.

  3. Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves.

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