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Cheddar Cheese Risotto

★★★★★ 8 Reviews
MelsKitchen avatar
By Melanie Young
from Gardendale, AL

Takes some time, but worth it. This dish will serve 2 if used as a main dish. I prefer to serve it as a side dish. If I use it as a main dish, I like to pair it with a green salad. If you want to save prep time, use pre-shredded cheese.

Blue Ribbon Recipe

Risotto is perfect when you want to make a special dish. Adding white wine and Dijon mustard at the beginning of the cooking process adds richness to the risotto. The Arborio rice is cooked al dente and it's not mushy. Melting cheddar cheese adds to the creaminess. This would make a delicious main course for a special dinner, or be the perfect side for a meal. The trick is to stir constantly and cook the rice on low/medium heat. It's a process, but risotto is worth it. This is a real winner.

— The Test Kitchen @kitchencrew
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serves 4
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients

  • 1 Tbsp
    butter
  • 1 Tbsp
    vegetable oil
  • 2
    baby leeks or fat scallions, finely sliced
  • 1 1/2 c
    risotto rice (Arborio rice)
  • 1/2 c
    white wine
  • 1/2 tsp
    Dijon mustard
  • 4 c
    hot vegetable stock
  • 1 c
    chopped cheddar cheese
  • 2 Tbsp
    chopped chives
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How To Make

  • 1
    Melt the butter and oil in a medium-sized pan over medium heat. Cook the leeks or scallions until softened.
  • 2
    Add rice and stir for around 1 minute. Then turn up the heat to medium-high. Add the wine and Dijon mustard. Stir until wine is absorbed.
  • 3
    Ladle in hot vegetable stock. Let each ladleful become absorbed before adding the next one. Stir constantly.
  • 4
    Stir and ladle until rice is al dente and all vegetable stock is absorbed (around 20 minutes).
  • 5
    Then add cheese and stir into the rice until it melts.
  • 6
    Remove pan from heat and continue to stir. Spoon into a serving bowl or directly onto plates. Sprinkle with chopped chives.
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