Tre Formaggi Risotto
Recipe Date:
27 April 2017
Serving Size:
4
Cook Time:
01:00:00
Difficulty:
Easy
Measurements:
Metric
This classic three cheese risotto just brings out the savoury flavour of our Primo & Co Montepulciano Sangiovese made from the region where my parents were born – Ascoli Piceno on the central Adriatic coast of Italy.
Ingredients
- 50 g Taleggio cheese, roughly chopped
- 50 g Gruyere cheese, roughly chopped
- 50 g Pecorino cheese, grated (plus extra to finish)
- 1 small onion, finely chopped
- 50 g butter
- 400 g Arborio rice
- 1 bunch broccolini, roughly chopped and steamed
- 250 ml Virginia Vineyard Chardonnay, Riesling, Sauvignon Blanc
- 500 ml Vegetable stock, heated
- Salt and freshly cracked black pepper
Directions
Melt butter with 2 tablespoons of JOSEPH Extra Virgin Olive Oil in a deep saucepan, add onion and saute for two minutes, making sure not to brown.
Add the rice and stir well to coat the grains.
Add white wine and stir until it is absorbed by the rice.
Begin adding the warm stock one ladle at a time, allowing the rice to absorb tge liquid between each addition. This should take about 20 minutes. If more liquid is needed add boiling water.
Once rice is cooked (it should retain some firmness 'al dente') turn off heat and add the broccolini and three cheeses, then season with salt and plenty of freshly cracked pepper.
Serve immediately with more grated Pecorino and JOSEPH Extra Virgin Olive Oil.
