Cheese and onion risotto

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4


Risotto is a super-versitile dinner that is perfect for feeding a crowd.

This one uses a traditional graukäse from Austria but you could use any strong-flavoured cheese you wanted. The espuma gun cream is optional, as the risotto is lovely and rich with or without.

By Norbert Niederkofler
  • 1 tbsp grape seed oil
  • 1kg/2lb 4oz white onions, thinly sliced
  • 5 bay leaves
  • 500ml/18fl oz apple vinegar
  • 5 black peppercorns
  • 1 litre/1¾ pints chicken stock or water
  • 250g/9oz carnaroli rice, or risotto rice
  • 25ml/1fl oz white wine
  • 50g/1¾oz butter
  • 50g/1¾oz Parmesan
  • salt, to taste

For the graukäse cream

  • 200ml/7fl oz double cream
  • 2g agar agar
  • 100g/3½oz graukäse, or other strong-flavoured Alpine cheese such as raclette
  • salt, to taste
  • freshly ground black pepper, to taste

To serve

  • 1 slice pucia bread, crumbled
  • chives, finely chopped
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