Name: Cheese risotto
Total time: 45 min
Yield: Serves 2
Cuisine: Italian
Ingredients: 2 tbsp unsalted butter; 2 tbsp olive oil; 1 large onion finely chopped; 200g risotto rice; 250ml white wine, vermouth or dry sherry; 1 litre vegetable, chicken or turkey stock hot; 50g left-over soft cheese (such as fontina, brie or camembert, or a mixture) chopped; 25g left-over blue cheese (such as gorgonzola or stilton) chopped; 25g left-over hard cheese (such as cheddar, cheshire or lancashire) grated; 15g parmesan, grana padano or a vegetarian alternative finely grated; a handful flat-leaf parsley or chives chopped; 1 lemon zested (optional)

A white bowl filled with a creamy risotto topped with chopped green parsley

2 tbsp unsalted butter
2 tbsp olive oil
1 large onion
finely chopped
200g risotto rice
250ml white wine, vermouth or dry sherry
1 litre vegetable, chicken or turkey stock
hot
50g left-over soft cheese (such as fontina, brie or camembert, or a mixture)
chopped
25g left-over blue cheese (such as gorgonzola or stilton)
chopped
25g left-over hard cheese (such as cheddar, cheshire or lancashire)
grated
15g parmesan, grana padano or a vegetarian alternative
finely grated
a handful flat-leaf parsley or chives
chopped
1 lemon
zested (optional)

Method

step 1
Heat half the butter and all the oil in deep frying pan over a medium heat until the butter starts to foam. Cook the onion for 15 minutes, stirring occasionally, until soft and tender but not golden.
step 2
Tip in the rice, turn up the heat slightly and stir to coat in the onions. Cook for 3-5 minutes or until the rice starts to turn translucent. Pour in the wine and simmer until mostly evaporated.
step 3
Keep the stock warm in a pan on the back of the hob. Add a ladleful to the risotto, stirring continuously, then add the next ladle once the first has been absorbed, repeating until the rice is tender but still with a little bite – this will take about 20 minutes and you may not need all the stock.
step 4
Remove the risotto from the heat, fold in all the cheeses and stir well until everything has melted and the risotto is cheesy and creamy. Stir in the remaining 1 tbsp of butter, season well with black pepper and a little salt, and cover with the lid. Let it stand for 5 minutes before scattering with parsley or chives and lemon zest, if using, to serve.