Emeril's Three Cheese Risotto

Indulge in the luxurious, melt-in-your-mouth creaminess of Emeril's Three Cheese Risotto—a decadent dish that perfectly balances sophistication and comfort. Made with tender Arborio rice, this risotto achieves its velvety texture through the classic technique of slow, continuous stirring, enriched with a trio of gooey cheeses: Parmesan, mozzarella, and fontina. Bright pops of dry white wine and aromatic garlic enhance the flavor, while a touch of heavy cream takes the decadence to the next level. Ideal as an elegant side or a standalone main course, this recipe is garnished with fresh parsley for an optional burst of color and freshness. With 30 minutes of hands-on cooking time, this restaurant-quality risotto is perfect for impressing guests or treating yourself to gourmet comfort food at home.

Nutriscore Rating: 61/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Arborio rice
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 1 cup Dry white wine
• 6 cups Chicken or vegetable stock, warmed
• 1 cup Parmesan cheese, grated
• 1 cup Mozzarella cheese, shredded
• 1 cup Fontina cheese, shredded
• 0.5 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 2 tablespoons Fresh parsley, chopped (optional)

Directions

Step 1

In a large saucepan, warm the chicken or vegetable stock over low heat, keeping it hot but not boiling.

Step 2

In a heavy-bottomed pot or large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

Step 3

Add the chopped onion and cook until softened and translucent, about 4-5 minutes.

Step 4

Stir in the minced garlic and cook for 1 additional minute until fragrant.

Step 5

Add the Arborio rice, stirring to coat the grains evenly in the oil and butter. Cook for 2-3 minutes until the edges of the rice become translucent.

Step 6

Pour in the white wine and stir constantly until it is mostly absorbed by the rice.

Step 7

Begin adding the hot stock, one ladle (about 1/2 cup) at a time, stirring constantly and allowing the rice to absorb the liquid before adding the next ladle. This step should take about 20-25 minutes as you continue to add stock and stir until the rice is tender but still slightly firm to the bite.

Step 8

Once the rice is fully cooked and creamy, reduce the heat to low and stir in the remaining 1 tablespoon of butter.

Step 9

Add the Parmesan cheese, mozzarella cheese, and fontina cheese, stirring until fully melted and incorporated.

Step 10

Pour in the heavy cream and season with salt and black pepper. Stir until everything is well combined and heated through.

Step 11

Remove the risotto from heat and let it rest for 1-2 minutes. Sprinkle with fresh parsley, if desired, before serving.

Step 12

Serve immediately while warm and creamy. Enjoy!

Nutrition Facts

Serving size	(2685.7g)

Amount per serving	% Daily Value*
Calories	2818.5

Total Fat 180.4g	0%
Saturated Fat 97.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 450mg	0%
Sodium 10449.2mg	0%
Total Carbohydrate 147.6g	0%
Dietary Fiber 4.1g	0%
Total Sugars 12.4g
Protein 105.0g	0%

Vitamin D 24IU	0%
Calcium 2621.7mg	0%
Iron 4.1mg	0%
Potassium 1005.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 15.9%

Carbs: 22.4%