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CHEDDAR CHEESE RISOTTO

This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other.

I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.

Recipe posted by

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian
  • 1 x 15ml tablespoon butter
  • 1 x 15ml tablespoon oil
  • 2 baby leeks (or fat spring onions), finely sliced
  • 300g risotto rice
  • 125ml white wine
  • 1/2 teaspoon Dijon mustard
  • 1 litre hot vegetable stock
  • 125g Cheddar, chopped
  • 2 x 15ml tablespoons chopped fresh chives

Method

Serves: 2 as main, 4 as starter

  1. Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened.
  2. Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
  3. Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
  4. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
  5. Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.
  6. Additional information - for vegetarians make sure that the cheese is a brand that doesn't contain animal rennet.

Comments

  • What a wonderful and comforting dish that is definitely worth the stirring- workout ;-) ! YUMMY !!

    Posted by Clahoe on 18th Jul 2011 at 12.16

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