Cheddar Cheese Risotto
By
Melanie Young
@MelsKitchen
6
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.
Ingredients
-
1 Tbspbutter
-
1 Tbspvegetable oil
-
2baby leeks or fat scallions, finely sliced
-
1 1/2 crisotto rice (Arborio rice)
-
1/2 cwhite wine
-
1/2 tspDijon mustard
-
4 chot vegetable stock
-
1 cchopped cheddar cheese
-
2 Tbspchopped chives
How to Make Cheddar Cheese Risotto
- Melt the butter and oil in a medium-sized pan over medium heat. Cook the leeks or scallions until softened.
- 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.
- Ladle in hot vegetable stock. Let each ladleful become absorbed before adding the next one. Stir constantly.
- Stir and ladle until rice is al dente and all vegetable stock is absorbed (around 20 minutes).
- Then add cheese and stir into the rice until it melts.
- Remove pan from heat and continue to stir. Spoon into a serving bowl or directly onto plates. Sprinkle with chopped chives.
About Cheddar Cheese Risotto
Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Collection: Rice Reinventions
Other Tag: Quick & Easy
