3 CHEESE RISOTTO RECIPES

Name: Mushroom Risotto with Parmesan Cheese
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 6 cups chicken broth, divided; 3 tbsps. olive oil, divided; 1 pound portobello mushrooms, thinly sliced; 1 pound white mushrooms, thinly sliced; 2 shallots, diced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine Sea salt to taste; Freshly ground black pepper to taste; 3 tbsps. finely chopped chives; 4 tbsps. butter; 1/3 cup freshly grated Parmesan cheese

MUSHROOM RISOTTO WITH PARMESAN CHEESE - HELL'S KITC…

Mushroom Risotto with Parmesan Cheese - Hell's Kitc… image

Risotto often confuses People as a main crouse pasta dish, but it's a rice starter. Although risotto is primarily a dish from Northern Italy, there are many modern variations of this tasty dish.

Provided by John Siracusa

Categories Gordon Ramsay Recipes

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 11

Ingredients

6 cups chicken broth, divided
3 tbsps. olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine Sea salt to taste
Freshly ground black pepper to taste
3 tbsps. finely chopped chives
4 tbsps. butter
1/3 cup freshly grated Parmesan cheese

Steps:

Cook Mushrooms
Cook Rissotto

EMERIL'S THREE CHEESE RISOTTO RECIPE | FOOD NETWORK

Emeril's Three Cheese Risotto Recipe | Food Network image

Provided by Food Network

Categories side-dish

Total Time 46 minutes

Prep Time 10 minutes

Cook Time 36 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

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

Steps:

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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