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Mountain cheese risotto recipe

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Created by Patrice Repellin

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Cuisine: French
Prep Time: 10 min(s)
Cook Time: 20 min(s)
Serves 4

French-born Patrice Repellin comes from Annecy in the French Alps. He is the owner and chef of "Koots Salle à Manger", a modern French restaurant located in Kooyong, south-east Melbourne. Repellin has gained experience in France as well as Switzerland, USA, the Caribbean and Sydney, where he learnt to appreciate a light, fresh approach to fine produce. Mountain cheese risotto is one of his specialties.

Ingredients

500ml good chicken stock
50ml white wine
50g butter
1 onion, diced
1 cup vialone nano or carnaroli rice
100ml cream
200g mountain cheeses, freshly grated (try a combination of Gruyere, Tomme d'Abondance and Raclette)
Salt and pepper
Parsley and/or chives, to garnish

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Preparation

Bring the stock and wine to the boil, then hold at a simmer.

Meanwhile in a heavy based saucepan, melt the butter over a gentle heat and sauté the onion, until soft and translucent.

Add the rice to the pan and stir to coat the rice with the butter.

Increase the heat and add the simmering stock to the rice one cup at a time, allowing each addition of the stock to be absorbed before adding more.

When the rice is cooked and most of the liquid has been absorbed (15-20 minutes), stir in the cream and the grated cheeses.

Season with salt and pepper to taste and add a little more stock if necessary to achieve a smooth and creamy texture.

Plate up the risotto and garnish with fresh parsley and/or chives.

If you enjoyed this Mountain cheese risotto recipe then browse more French recipes, rice recipes, cheese and dairy recipes and our most popular hainanese chicken rice recipe.

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