Cheddar Cheese Risotto from Nigella Express
It's Potluck time at I Heart Cooking Club and this week I am bringing a Cheddar Cheese Risotto from Nigella Express. This is a colorful side or main dish with bright orangey cheese and green chives.
This calls for a little bit of wine and I think that makes a difference overall in the taste. The wine I added is a Joel Gott unoaked Chardonnay. It blended well.
See. Looks pretty and festive plated :-)
Nigella's Cheddar Cheese Risotto
(from Nigella Express)
(from Nigella Express)
1 tbs. butter
1 tbs. vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
1 1/2 cups risotto rice
1/2 cup white wine
1/2 tsp. Dijon mustard
4 cups hot vegetable stock
1 cup chopped Cheddar cheese
2 tbs. snipped chives or parsley
Melt the butter and oil in the pan and cook the leeks or shallots until softened.
Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.
Start ladling in the stock, letting it become absorbed as you stir before adding more. Continue until rice is soft, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.
Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.
Start ladling in the stock, letting it become absorbed as you stir before adding more. Continue until rice is soft, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.
Serves 2 as a main course or 4 as a starter.
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