Food Friday Featuring: Three Cheese Risotto

Risotto is just one of the meals my kids are crazy about! Warm and satisfying, risotto is a dish that is a definite pleaser. Babies and toddlers are fans of this dish thank’s to it’s creamy texture and delicious flavour. It is also very versatile and can be dressed up and down depending on your tastes. We are fans of the lemon and pea version!

Thank you to Jamie Oliver for today’s Food Friday Feature!

main courses | serves 6

• 1 litre hot chicken stock

• 1 tablespoon 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 of dry white wine
• sea salt and freshly ground black pepper
• 100g Appenzeller or Gruyere cheese, roughly chopped
• 100g taleggio cheese, roughly chopped
• 75g butter
• 50g freshly grated Parmesan cheese

Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring – any alcohol flavours will evaporate.

Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape – this takes about 15 minutes.

Stir in the Appenzeller and taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes – your risotto will get nice and oozy. Enjoy!