Three Cheese Risotto

Ingredients

• 590 ml (2½ cups)vegetable stock
• 355 ml (1½ cups)double cream
• 30 ml (2 tablespoons), dividedextra-virgin olive oil
• 113 g (¼ pound)sliced prosciutto, diced into small pieces
• 14 g (1 tablespoon)butter
• 150 g (1 cup), dicedshallots
• 200 g (1 cup)Arborio rice
• 120 ml (½ cup)white wine
• 2.5 ml (½ teaspoon)white pepper
• 50 g (½ cup), freshly gratedParmesan cheese
• 50 g (½ cup), freshly gratedRomano cheese
• 75 g (½ cup), dicedprovolone cheese
• 15 g (¼ cup), choppedfresh Italian flat-leaf parsley

Instructions

1. 1

   Warm the liquid

   Put the vegetable stock and cream in a saucepan and bring to the boil. Reduce the heat and keep the mixture warm. Alternatively, heat it in the microwave in a 950 ml (4-cup) glass measuring jug.

2. 2

   Crisp the prosciutto

   Heat 15 ml (1 tablespoon) of the olive oil in a heavy-based pot or Dutch oven over medium heat. Once hot, add the prosciutto and cook for about 3 minutes, until slightly crisp.

3. 3

   Cook the shallots

   Add the butter and, once it has melted, stir in the shallots. Cook for 2 minutes.

4. 4

   Toast the rice

   Add the remaining 15 ml (1 tablespoon) of olive oil and the Arborio rice. Cook for 2 minutes, stirring often.

5. 5

   Add wine and pepper

   Stir in the wine and white pepper. Cook for about 2 minutes, until the wine has evaporated.

6. 6

   Lower the heat

   Reduce the heat to medium-low.

7. 7

   Add the first ladle

   Ladle in about 240 ml (1 cup) of the warm liquid and stir until the rice has absorbed it.

8. 8

   Continue adding liquid

   Add the remaining liquid about 240 ml (1 cup) at a time, stirring and waiting for each addition to be absorbed before adding the next. This process will take 30–35 minutes.

9. 9

   Check the rice

   Taste a few grains to check that they are tender. If they are not, add a little more stock or water and continue cooking, possibly for about 5 minutes more.

10. 10

    Stir in the cheese

    Take the pot off the heat and stir in the Parmesan, Romano, provolone and parsley. Taste, and add salt only if needed, as the prosciutto and stock may provide enough.

11. 11

    Serve immediately

    Serve the risotto straight away.

What is three cheese risotto?

Risotto is an Italian rice dish made by gradually cooking short-grain rice with liquid until it turns creamy. Its traditional technique centres on adding warm liquid in stages and stirring as the grains absorb it.

This version builds richness with cream and three cheeses, while prosciutto adds a salty, savoury contrast. The combination makes it especially substantial and best served freshly cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 19g protein, 32g carbs, 38g fat.

Most of the carbohydrates come from the Arborio rice, while cream, olive oil, butter and cheese contribute much of the fat. The cheeses and prosciutto provide most of the protein, and also make the dish relatively salty. Pair a serving with a generous portion of green vegetables or salad for a more balanced plate.

The rice and the liquid

Arborio rice: its starchy surface helps give risotto its characteristic creamy texture while the grains retain some bite. Keep it in the pot rather than rinsing it first.

Warm mixture: heating the stock and cream beforehand helps the rice cook steadily when each ladleful goes in. Keep it warm over low heat while you work.

Building savoury flavour

Prosciutto: cooking it first gives the pieces a lightly crisp edge and leaves savoury flavour in the pot. The recipe relies on this and the stock for much of its salt, so taste before seasoning.

Shallots and wine: the shallots soften in butter, then the wine cooks down with the pepper. Let the wine evaporate before beginning to add the warm liquid.

Adding liquid gradually

Small additions: add about 240 ml (1 cup) at a time and wait for the rice to absorb it before adding more. This is the main hands-on part of the recipe and takes 30–35 minutes.

Steady stirring: stir often as the rice cooks so it heats evenly and releases starch into the liquid. Keep the heat at medium-low once you start adding the liquid.

Getting the texture right

Tender grains: taste a few grains near the end; they should be tender rather than hard in the centre. If they need longer, add a little more stock or water and cook for about 5 minutes more as needed.

Creamy finish: stir in the three cheeses off the heat, once the rice is cooked. Serve promptly, while the risotto is loose and creamy.

Choosing the cheeses

Parmesan and Romano: both are grated into the hot rice, where they melt through and bring a savoury, salty flavour. Freshly grated cheese is called for in the recipe.

Provolone: diced pieces add a different texture and melt into the finished risotto. Stir all three cheeses in together with the parsley.

What to serve alongside

A crisp green salad or simply dressed vegetables can offer a fresh contrast to the creamy rice. Keep sides fairly simple so the cheeses and prosciutto remain the focus.

Because the risotto is rich, serve it as the main part of the meal with a modest side of vegetables. It is also suitable as a smaller first course.

Recipe notes & tips

• Keep the stock and cream warm while the rice cooks.
• Stir often, particularly after each addition of liquid.
• Add the next ladle only when the previous one has mostly absorbed.
• Taste before adding salt, since the prosciutto and stock can be salty.
• Have the grated and diced cheeses ready before the rice is done.
• Serve as soon as the cheese has been stirred through.

Variations

• Use Pinot Grigio: swap it for the Chardonnay-style white wine mentioned in the recipe.
• Change the herbs: use chopped fresh chives instead of parsley for a different finish.
• Add peas: stir in cooked peas with the cheeses for a sweet, fresh note.
• Try a milder cheese: replace some of the Romano with extra provolone for a gentler savoury flavour.

Common mistakes to avoid

• Adding cold liquid: warm the stock and cream first so each addition does not cool the rice.
• Pouring it all in at once: add the liquid gradually and let each measure absorb before continuing.
• Cooking over high heat: keep the pan at medium-low during the gradual additions to avoid uneven cooking.
• Skipping the taste test: check the grains for tenderness and give them more time with a little extra liquid if needed.
• Salting too early: taste after adding the cheeses and prosciutto before deciding whether extra salt is needed.
• Leaving it to stand: serve immediately after stirring in the cheese, while the texture is creamy.

How to store

Cool leftovers promptly, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan with a splash of water or stock, stirring until hot; the texture will be thicker than when freshly made.

Frequently asked questions