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Glorious Emeril’s Three Cheese Risotto in 45 min

Emeril's Three Cheese Risotto
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This is Emeril’s famous three-cheese risotto, a rich and creamy Italian rice dish. We are recreating this gourmet favorite right here in our kitchen.

Ingredients

Scale
  • 1 quart chicken stock
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup grated Gruyère cheese
  • 1/4 cup grated Fontina cheese
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the chicken stock in a saucepan and keep it warm over low heat.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat.
  3. Add the onion and cook until soft and translucent, about 5 minutes.
  4. Add the garlic and cook for 1 minute more until fragrant.
  5. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent.
  6. Pour in the white wine. Stir and cook until the wine is completely absorbed.
  7. Add one ladleful (about 1/2 cup) of the warm stock to the rice. Stir constantly until the stock is fully absorbed before adding the next ladleful.
  8. Continue adding the stock, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 20 to 25 minutes. The risotto is done when the rice is creamy but still firm to the bite (al dente).
  9. Remove the pot from the heat. Stir in the remaining 2 tablespoons of butter, Parmesan cheese, Gruyère cheese, and Fontina cheese. Stir vigorously until the risotto is smooth and creamy.
  10. Season with salt and pepper to your liking. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your stock warm throughout the entire cooking process. Cold stock stops the cooking and ruins the creamy texture.
  • Stirring constantly is key to releasing the starch from the rice, which creates the signature creamy texture.
  • Taste the risotto often as you add the stock to gauge when it reaches perfect al dente texture.

Nutrition

Find it online: https://delishdiarist.com/emerils-three-cheese-risotto-recipe/