Prep and cook time: Up to 30 mins
Serves: 6
Ingredients
About 1 litre chicken stock
1 tablespoon olive oil
2 medium onions, finely chopped
2 cloves garlic, peeled and finely chopped
3 sticks celery, finely chopped
400g risotto rice
2 wine glasses of dry white wine
Sea salt and freshly ground black pepper
100g apenzeller, roughly chopped, or use gruyere
100g pack taleggio, roughly chopped
75g butter
50g parmesan cheese, freshly grated
Method
Heatthestockinapanoveramoderateheat. Heattheoliveoilinapan.Addthe
onions, garlic and celery, and fry gently for about 5 minutes until softened. Add
the rice to the pan and turn up the heat. Cook for 1 minute, stirring constantly,
until the rice looks slightly translucent. Add the wine and keep stirring - any
alcohol flavours will evaporate. Once the wine has cooked into the rice, add your
firstladle ofhotstock and a goodpinch of saltand pepper.Turn down the heatto
a simmer so the rice doesn't cook too quickly on the outside. Add ladlefuls of
stock, stirring constantly, and allow each ladleful to be absorbed before adding
the next, until the rice is cooked but still holds its shape - about 15 minutes. Add
the appenzeller and taleggio. Remove from heat and season to taste. Stir in the
butter and parmesan. Place a lid on the pan and leave for 2-3 minutes, when it
should be nice and oozy.
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Toad in the Hole
