Cheese Risotto


Rating: 3.60 / 5.00 (10 Votes)


Total time: 30 min

Servings: 6.0 (servings)

Ingredients:















Instructions:

For the cheese risotto, cut the three cheeses into 1 cm cubes. Place in a small earthenware or glass bowl with the milk and set aside.

Blanch pistachio kernels in boiling hot salted water for 2 or 3 minutes. Strain and shell.

Heat butter and oil in a saucepan. Once the butter is completely melted, pour in the rice and sauté for 4 min.

Meanwhile, in a second saucepan, bring the soup to a boil. Gradually pour to the rice, stirring gently all the time until the rice has completely absorbed the soup.

Add the milk with the cheese and mix with the rice. Season with pepper and salt and add the pistachio kernels and the Parmesan cheese.

Stir the cheese risotto well and serve hot!

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