Emerils Three Cheese Risotto Recipes

Steps:

• In a large pan, over medium heat, add the olive oil. When hot, add the onion, 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.

Steps:

• Heat the butter in a large frying pan. Add the onion and cook for 2-3 minutes until soft but not browned. Stir in the rice, mixing well until the grains are well coated with butter.
• Stir in a small amount of stock and cook gently until it has been absorbed by the rice. Continue adding a little stock at a time, stirring now and then to prevent the rice from sticking to the base of the pan. This should take about 20 minutes or until the rice is cooked but not mushy - you may not need all of the stock.
• Stir in the parsley, basil and all three cheeses. Sprinkle with freshly ground black pepper. Remove the pan from the heat, cover and leave the rice to rest for 5 minutes. Serve.

Steps:

• 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 three 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 six 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. Re-season with salt and pepper. Simmer for 2 minutes and serve immediately.