i've never made risotto. i've heard of it, tasted it once, seen emeril make it on his show, but never prepared it myself. first of all, it took me a few trips to the grocery store to find it. the first time i printed off a recipe from food network, went looking for the ingredients, and found everything except arborio rice! the second time i was buying ingredients for other things to make but thought i saw the rice out of the corner of my eye in aisle number eight, which houses the "ethnic foods" and canned goods. yesterday i remembered the previous two trips and that i had clipped a recipe from the newspaper months ago. i went in hoping that the stars would align and i could once again locate the arborio rice, and i totally did!
cheddar cheese risotto
printed in the minneapolis star tribune (date unknown),
adapted from "nigella express" by nigella lawson
makes 4 servings
1 tbsp butter
1 tbsp vegetable oil
2 small leeks or 2 large green onions, finely sliced
1 1/2 cups arborio rice
1/2 cup white wine
1/2 tsp dijon mustard
3 cans (14 1/2 oz each) hot vegetable broth
1 cup grated cheddar cheese
2 tbsp chopped chives
to cook leeks: heat butter and oil in medium-sized saucepan over medium heat until butter melts. add leeks. cook for 5 minutes or until softened.
to cook rice: add rice. cook, stirring, for 1 minute. increase heat to high. stir in wine and mustard. cook, stirring, for 4 minutes or until wine is absorbed. add 1 ladle of hot broth. cook for 5 minutes or until broth is absorbed. repeat, adding broth and cooking, until rice is al dente, about 20 minutes.
to add cheese: stir in cheese until it melts. remove pan from heat, still stirring. spoon into warm dishes. garnish with chopped chives.
yummy! i didn't realize risotto was so easy to make until i made it myself. and now that i understand the process i'm excited to experiment with different flavor combinations. i feel like cheese risotto is kind of like an adult version of mac n cheese. gooey, hot, and comforting. why did it take me so long to make this?!
1 comment:
A good story
GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”
Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.
From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:
“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”
I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.
I believe cheese and wine lovers should be told about this publication.
Enjoy
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