Cheese Risotto (Risotto di Formaggio)
The creamiest, cheesiest, and yummiest risotto your taste buds will ever have the opportunity to savor.
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!