Cheese Risotto (Risotto di Formaggio)
Ingredients
- 1 ½ Cups Arborio Rice
- 1 shallot yellow onion will be fine if you do not have a shallot
- 2 32 oz Chicken Stock or vegetable if preferable
- olive oil
- butter
- heavy cream
- pecorino romano cheese
- mozzarella
- dried parsley
Instructions
- In a stock pot, add your chicken stock. Begin with 1 full box and half of the second box of stock. You can add more as needed. I always add a little extra seasoning to my stock.
- Bring stock to a boil then reduce to a simmer.
- In a large pan with high sides, add butter and olive oil and let it heat up on medium heat.
- Add onions and cook till starting to become translucent – DO NOT BROWN
- Add in arborio rice and toss to coat. You will see the rice grain begin to change from pure white to this milky translucent white. Once all the grains have begun to change, you can start adding the stock in.
- Using a ladle, pour two ladles full of stock into the rice. Stir vigorously. When the liquid is absorbed, add stock again. Continue repeating this process till the rice grain is completely softened and cooked. Depending on how long this process takes you may need to heat up more stock. There isn't an exact time or number of cups I can give you, just trust the process.
- Once all the grains have cooked, remove from heat. Stir in pecorino romano cheese, mozarella cheese, knob of butter, dash of heavy cream (optional), and dried parsley.
- Stir until combined and serve immediately!
Video
Cheese Risotto
Whenever I think of a luxurious meal, I think – risotto. When I was younger, I remember watching Gordon Ramsey’s Hell Kitchen and I loved that whenever the contestants were required to make beef wellington and risotto, the kitchen was packed with drama and anxiety.
This is one of those filling dishes that you can manipulate to best suit your taste buds of the day. You can add zucchini, asparagus, mushrooms, meat sauce – whatever that little hungry heart desires. But to be honest, most days I just make the plain cheese risotto. My go to Arborio rice is the Rice Select. It is one of the more affordable in my opinion. I think right now it is $6 and you can probably make at least 10 dinners with it!
As aforementioned, cheese risotto is my favorite probably because less prep. It makes my lactose intolerant heart happy and willing to risk it all with the help of a little lactaid pill. This cheese risotto is also the basis for my rice balls – so that is always a plus.
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Greetings! Very useful advice in this particular post! Its the little changes that will make the most significant changes. Thanks for sharing!