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Emeril's Three Cheese Risotto
1
1
Tablespoon Olive oil
Cup Chopped onions
Salt; to taste
Freshly−ground white pepper; to taste
6
2
1
1
1
1
1
1
2
1
Cup Chicken stock
Teaspoon Chopped garlic
Pound Arborio rice
Tablespoon Butter
/4 Cup Heavy cream
/4 Cup Grated Parmigiano−Reggiano cheese
/4 Cup Grated Romano cheese
/4 Cup Grated Asigo cheese
Tablespoon Chopped chives
/2 Fat; 0 Other Carbohydrates
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. This recipe
yields 8 to 10 servings.
Emeril's Three Cheese Risotto
239
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