THREE-CHEESE RISOTTO

Three-cheese risotto image

Tom Kerridge's indulgently rich and cheesy risotto makes an extra-special side dish for a celebration dinner party

Provided by Tom Kerridge

Categories Dinner, Main course, Side dish, Supper

Time 55m

Number Of Ingredients 11

Ingredients

25g butter
1 tbsp olive oil
1 onion , finely chopped
2 garlic cloves , finely grated
200g risotto rice
200ml white wine
800ml warm chicken stock
50g fresh parmesan (or vegetarian alternative)
½ ball of mozzarella , diced
pinch of cayenne pepper , to taste
2 tbsp mascarpone

Steps:

Melt the butter and olive oil together in a large, shallow saucepan, add the onion and garlic, and cook for 5-10 mins until soft. Add the risotto rice and cook for 2-3 mins, getting a good covering in the fats and giving the rice a slightly toasted flavour.
Add the white wine and cook until it has reduced away. Add the warm chicken stock, a ladleful at a time, and stir into the rice - when it has been absorbed, add more. You may not need to add all the stock, but keep adding until the rice is cooked al dente. It will take around 15 mins to get the risotto to the right consistency.
Take the rice pan off the heat and stir in the cheeses, season and leave to rest for 3-4 mins. Serve with the roasted poussins, morel sauce and some wilted Baby Gem lettuce leaves.

Nutrition Facts : Calories 451 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium