Creamy Three
Cheese Italian Risotto Recipe
Step by step pictures illustrated
instruction guide to preparing a creamy three cheese Arborio Risotto dish.
 3 Cheeses Risotto & Shallots |
 Risotto Arborio Rice |
 Parmigiano Reggiano Cheese |
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This is my elderly Italian grandmother's recipe for creamy three cheese
risotto.
Ok, so that's not entirely true but let's just get to work on this tasty traditional comfort food that is very common in Italy. These are the ingredients you'll need: Arborio Risotto Rice, onions and/or shallots, Parmigiano-Reggiano cheese, Pecorino Romano cheese, Asiago d' Allevo cheese, butter, heavy cream, olive oil, salt, and chicken broth. Some additional optional ingredients that you can toss in for flavor or color include garlic, pepper, tomatoes, basil, or spinach. Risotto is very versatile as we learned from the chef at the Fairchild Garden Mango Festival who prepared this dish and mixed in the event's featured fruit with delicious results. |
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 Pecorino Romano |
 Asiago d'Allevo |
 Fresh Shallots |
| Gather up a large skillet or sauce pan, a pot to warm the broth, a cheese grater, a cutting board, and a large measuring cup. Begin by chopping up the onions (substitute with shallots or chives), and combining them in a large saute pan over medium heat with a little bit of olive oil and the 4 tablespoons of butter. Cook the onions and shallots until they are soft and translucent (somewhat see through) or for about 3-5 minutes. Then add the dry risotto rice and cook for 3 minutes while warming up the 4-6 cups of chicken stock or broth in another pan. Be sure to stir constantly so that the rice doesn't turn brown or burn. | ||
 Chopped Onions |
 Cheese Sampler |
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| While one of us constantly stirred the risotto the other was able to sample pieces of the three cheeses with some great Lo Tengo Malbec wine from Mendoza Argentina. | ||
 Sliced Shallots |
 4 Tablespoons Melted Butter |
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 2 Cups Arborio Rice |
 Onions & Shallots Cooking |
 4 Cups Chicken Broth |
 Cook Dry Rice 3 Minutes |
 Cheese Grater |
 Shredded Cheese |
| Now you can start slowly adding the warm broth to the risotto, onions and shallots mixture while still always stirring. The goal is to never let the temperature drop much in the pan and to not flood the risotto with broth. You should only add about a 1/2 cup every few minutes so that the liquid slowly absorbs into the warm rice. The relentless mixing also helps to achieve the creamy oatmeal texture. Once about 15 minutes has passed you should begin tasting the rice every minute to determine when it is done. Ideally the grains should be tender with no "crunch" to them but not too soft or mushy. | ||
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 Bouillon Cube Chicken Broth |
 Stirring Risotto, Onion & Broth |
 Three Cheeses |
 More Stirring |
 Bubbles Popping Up |
| When the rice is starting to taste almost done, slowly drizzle in the 1/4 cup of heavy cream which will slightly sweeten the mixture and make it even creamier. Then taste a few last times until it's ready and remove the pan from the stove's burner. Serve immediately with whatever special additions you'd like to mix in for flavor or color such as cooked or fresh tomatoes, sauteed spinach leaves or even fresh minced mango pieces. | ||
 Publix Heavy Whipping Cream |
 1/4 Cup Heavy Cream |
 Adding Three Cheese Mixture |
| We went minimalist with our three cheese risotto and just added some salt and pepper to taste. I think you could serve this side dish with just about any type of fish, beef or chicken. The thick creamy oatmeal characteristic is great for cleansing your palate between tastings of either red or white wines. | ||
 Tender & Creamy Risotto |
 Thick Oatmeal Consistency |
 Topping With Cheeses |
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For other culinary delights check out my Deep Fried Turkey Guide page or my Smoked BBQ Pork Baby Back Ribs update. You could also treat your guests to an after dinner eye opener such as this Cold Brewed Iced Coffee Dessert Drink. |
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