How do you make a basic risotto recipe be more appetizing? By adding cheese, of course.
This recipe not only gives your regular risotto its cheesy, creamy goodness. But it becomes a more cheesy and more creamy risotto. Firstly, heat 1.1 liters of organic chicken stock. In another pan, heat 2 tablespoons of oil and a dollop of butter and sauté onions, garlic, celery in low heat. When the veggies are cooked, add 400 grams of risotto rice and turn the heat up.
Keep stirring for a minute until the grains start to look translucent add a wineglass of white wine and keep stirring. The acidity of the wine will evaporate but it gives the rice more taste.
Slowly, add your stock ladle by ladle. Season your risotto as you let a ladle of stock be absorbed before adding another ladleful of stock. Continue doing this, stirring slowly, until the risotto cooks. Make sure you check once in a while if the rice is cooked perfectly. Never overcook as it will turn your risotto into mush. Turn off heat.
In another saucepan, place 350 ml. of stock, followed by the risotto and gently bring to a boil. Once it boils, let it simmer in low heat.
Add into your cooked risotto 50 grams of butter, a handful of Parmesan, 75 grams goat’s cheese,175 grams Gorgonzola and two finely chopped apples. Close your pan and let the heat of the risotto meld all of the ingredients together leaving you with some of the most cheesy and creamy risotto.
When you serve it, put a block of Parmesan on the table so those eating can grate the cheese on their risotto.
Make sure you obtain a good quality Gorgonzola and Parmesan for this recipe and you can get it in trusted cheese shops online.