Creamy three-cheese risotto

Everyone loves a good risotto dish and this one might just be the best. This deliciously creamy and cheesy dish is perfect for a filling meal full of tasty flavours. Try cooking it up for guests or family when you are looking for an easy yet mouth-wateringly good meal.

Serve it up with a side of dipping bread to make sure your guests can scoop up every last drop! Yum!

Ingredients

• 1L chicken or vegetable stock , hot
• 1 tsbp olive oil
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 3 sticks celery, trimmed and finely chopped
• 400g risotto rice
• 2 glasses dry white wine
• Sea salt and freshly ground black pepper
• 75g Appenzeller or Gruyere cheese, roughly chopped
• 75g Taleggio cheese, roughly chopped
• 1 knob butter
• 40g Parmesan cheese, freshly grated, plus extra to serve
• Parsley, finely chopped, to serve

Method

1. In a deep pan over medium heat, add stock. In another pan heat oil. Add onions, garlic and celery. Cook for 5 minutes until softened. Add rice and turn up heat. Cook for a minute until rice is slightly translucent. Stir constantly. Stir in wine.
2. Once absorbed into rice, add a ladle of hot stock. Add a pinch of salt and pepper. Turn heat down to simmer. Add stock slowly, one ladle at a time, stirring constantly. Make sure the previous amount of stock has absorbed into the rice before adding the next. This should take about 15 minutes.
3. Stir in Appenzeller and Taleggio. Remove from heat and season to taste. Stir in butter and Parmesan until completely combined. Cover and leave to rest for 2-3 minutes. Top with Parmesan and parsley. Serve warm.