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Emeril's Three Cheese Risotto




Source of Recipe


CD Kitchen


List of Ingredients




1 tablespoon olive oil
· 1 cup chopped onions
· Salt and white pepper
· 6 cups chicken stock
· 2 teaspoons chopped garlic
· 1 pound Arborio rice
· 1 tablespoon butter
· 1/4 cup heavy cream
· 1/4 cup grated Parmigiano-Reggiano cheese
· 1/4 cup grated Remano cheese
· 1/4 cup grated Asigo cheese
· 2 tablespoons chopped chives


Recipe



In a large saute pan, over medium heat, add the olive oil. When the oil is
hot, add the onion and season with 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. Yield: 8 to 10
servings