Emeril's Three Cheese Risotto

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
		Salt - to taste
		Freshly-ground white pepper - to taste
6 cups	1422ml	Chicken stock
2 teaspoons	10ml	Chopped garlic
1 lb	454g / 16oz	Arborio rice
1 tablespoon	15ml	Butter
1/4 cup	59ml	Heavy cream
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese
1/4 cup	36g / 1.3oz	Grated Romano cheese
1/4 cup	36g / 1.3oz	Grated Asigo cheese
2 tablespoons	30ml	Chopped chives

Recipe Instructions

In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B07 broadcast 02-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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