three cheese risotto

what you need

1 litre hot chicken stock

1 tablespoon olive oil

1 medium onions, peeled and finely chopped

2 cloves garlic, peeled and finely chopped
3 sticks celery, trimmed and finely chopped

400g aborio rice

2 glasses of dry white wine

sea salt and freshly ground black pepper

100g Gruyere cheese, roughly chopped

100g taleggio cheese, roughly chopped

75g butter

50g freshly grated Parmesan cheese

what to do

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 Gruyere 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.