A delightful risotto recipe featuring a blend of three cheeses, enhanced with a touch of white wine and fresh herbs for a gourmet touch.
Heat the olive oil in a large pan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the risotto.
Add the chopped onion, salt, and white pepper to the pan and sauté until the onion is translucent.
Stir frequently to prevent the onion from browning.
Stir in the minced garlic and cook until fragrant.
Garlic burns quickly, so keep an eye on it and stir constantly.
Pour in the white wine and let it reduce slightly.
This step adds a depth of flavor to the dish.
Add the Arborio rice and toast it lightly, stirring to coat it in the oil.
Toasting the rice enhances its nutty flavor.
Gradually add the warm chicken stock, one ladle at a time, stirring constantly until absorbed before adding more.
Stirring constantly releases the starch from the rice, creating a creamy texture.
Stir in the butter, heavy cream, and grated cheeses until melted and well combined.
Adding the cheese gradually ensures a smooth and creamy consistency.
Garnish with fresh chives and serve immediately.
Serve the risotto hot to enjoy its creamy texture at its best.
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