Cheddar Cheese Risotto
NeedTaste |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.. 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.
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INGREDIENTS :
1 tablespoon(s) butter1 tablespoon(s) vegetable oil
2 - baby leeks or fat scallions
finely sliced
1 1/2 cup(s) risotto rice (Arborio rice)
1/2 cup(s) white wine
1/2 teaspoon(s) Dijon mustard
4 cup(s) hot vegetable stock
1 cup(s) chopped cheddar cheese
2 tablespoon(s) chopped chives
INSTRUCTIONS :
Melt the butter and oil in a medium-sized pan over medium heat. Cook the leeks or scallions until softened. dd 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. adle in hot vegetable stock. Let each ladleful become absorbed before adding the next one. Stir constantly. tir and ladle until rice is al dente and all vegetable stock is absorbed around 20 minutes. hen add cheese and stir into the rice until it melts. emove pan from heat and continue to stir. Spoon into a serving bowl or directly onto plates. Sprinkle with chopped chives.