Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- Salt and white pepper
- 6 cups chicken stock
- 2 teaspoons chopped garlic
- 1 pound Arborio rice
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup grated Romaino cheese
- 1/4 cup grated Asigo cheese
- 2 tablespoons chopped chives
Directions
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.
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By mebhines
Rougemont, NC
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.
By alegendre
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.
By hilary_9695225
Kyle, TX
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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