Three-cheese risotto recipe | Good Food

Three-cheese risotto

25g butter
1 tbsp olive oil
1 onion
finely chopped
2 garlic cloves
finely grated
200g risotto rice
200ml white wine
800ml warm chicken stock
50g fresh parmesan
(or vegetarian alternative)
½ ball of mozzarella
diced
pinch of cayenne pepper
to taste
2 tbsp mascarpone

Method

step 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.
step 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.
step 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.