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

Cheese risotto

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)

Preparation and cooking time
- Total time45 mins
- + resting
Easy
Serves 2

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)

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.