Recipe - Emerils Three Cheese Risotto

1 tablespoon Olive oil
1 cup Chopped onions
Salt and white pepper
6 cup Chicken stock
2 teaspoon Chopped garlic
1 pound Arborio rice
1 tablespoon Butter
One fourth cup Heavy cream
One fourth cup Grated ParmigianoReggiano
cheese
One fourth cup Grated Romaino cheese
One fourth cup Grated Asigo cheese
2 tablespoon Chopped chives

EMERIL LIVE SHOW #EMIB07, CUPID'S DAY

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.

Yield: 8 to 10 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 22, 1998