Emeril's Three Cheese Risotto

• 1 tablespoon olive oil
• 1 cup chopped onions
• Salt and white pepper
• 6 cups chicken stock
• 2 teaspoons chopped garlic
• 1 pound Arborio rice
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1/4 cup grated Romaino cheese
• 1/4 cup grated Asigo cheese
• 2 tablespoons chopped chives

1. In a large saute pan, over medium heat, add the olive oil.
2. When the oil is hot, add the onion and season with salt and pepper.
3. Saute for 3 minutes, or until the onions are slightly soft.
4. Add the stock and garlic.
5. Bring the liquid to a boil and reduce to a simmer.
6. Cook for 6 minutes.
7. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly.
8. Add the butter, cream, cheese and chives.
9. Reseason with salt and pepper.
10. Simmer for 2 minutes and serve immediately.

olive oil, onions, salt, chicken stock, garlic, rice, butter, heavy cream, cheese, romaino cheese, asigo cheese, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-three-cheese-risotto-recipe.html (may not work)