Three Cheese Risotto
Ingredients
2 tablespoons butter
1 onion, finely chopped
1 clove garlic, crushed
2 cups Arborio rice
2 litres hot chicken or vegetable stock
50g Australian Blue, crumbled
50g Australian Cheddar, grated
50g Australian Romano or Parmesan, grated
1/4 cup finely chopped fresh herbs (chives and parsley)
extra Australian Romano or Parmesan, shaved
Method
1. In a large saucepan, melt the butter and saute the onion and garlic until soft. Add rice and stir, for 1 minute, or until the rice is opaque in colour.
2. Ladle in 1 cup of hot stock, simmer, stirring constantly until liquid has been absorbed. Continue to add 1 cup of hot stock at a time until all the liquid has been absorbed and rice is tender. This will take about 20 minutes.
3. Stir in Blue, Cheddar, Romano and herbs into risotto. Serve in bowls topped with extra shaved Romano Cheese.
Handy Hints - Turn this risotto into a dinner party classic by serving mounds of risotto topped with pan-fried chicken or duck and a buttery red wine jus.
This recipe is courtesy of The Dairy Australia Test Kitchen. |