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Emeril's Three Cheese Risotto Recipe

Emeril's Three Cheese Risotto

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on April 22, 2013

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    I followed this recipe exactly as written and it was super simple to make and tasted absolutely wonderful. This also makes an aweful lot of risotto - next time I'll try halfing the recipe.

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  • on April 21, 2013

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    I have made this several times, it is delicious!! It definitely takes longer to cook, I do not like my rice hard. I added bacon to this which was yummy. I also serve a fried egg over the top.

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  • on January 29, 2013

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    Served this with chicken piccata for my niece's birthday. Everyone loved it - the kids especially gobbled it up. Very rich and satisfying.

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  • on July 08, 2012

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    We loved this Risotto. However be prepared with a little extra chicken stock to the mix as you begin to simmer the rice. Overall, just super yummy.

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  • on May 19, 2012

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    The Risotto was delicious! Also, it fed 8 people and we still wanted more! But, the 18 minutes was incorrect.The overall time took 40 minutes. We did love it though!

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  • on March 13, 2012

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    Awsome!! first time making risotto it turned out perfect. Followed it to a tee but cooked it a few minutes longer here and there.....i will be making this again

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  • on November 26, 2011

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    This was so yummy and not hard at all to make.

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  • on November 12, 2011

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    I think it's a good basic recipe. Romano cheese tastes weird and I didn't know that. lol. I'll be using different cheeses next time. Other than that the recipe is good and my boyfriend loved it. I'll be using this recipe again and add my own ideas in the mix.

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  • on November 08, 2011

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    OK... So I had leftover rice and I used this... This is how I did it: oil, garlic, onions cooked together. Then, I added a cup and a half of chicken broth and the half cup of cream. I then added about a cup of peas. I let that boil for a while then added the cooked rice. I had about three cups of rice, maybe more. I threw that in all together and let it cook down because it was a bit too soupy. I then threw in about a cup of shredded mozzarella (because that's all I had and a quarter cup of romano cheese. Letting it cook on a low, keeping a close eye, the food turned out awesome! I hope this helped for those who don't want to wait or already have cooked rice.

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  • on September 03, 2011

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    This cheesy risotto is one you must try! It's creamy and rich, with a tangy, salty kick from the cheeses. I am a vegetarian, so I used vegetable stock instead of chicken stock and it turned out just fine. I also finished the dish with shavings of the three cheeses. I would suggest doing this, as it adds even more of that wonderful gooey cheesy flavor! Yum!! My suggested side would be a sugar snap pea, as it would counter balance the creamy texture and also the saltiness of the main dish.

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