CHEDDAR CHEESE RISOTTO
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...
Provided by Melanie Young
Categories Rice Sides
Time 35m
Number Of Ingredients 9
Steps:
- 1. Melt the butter and oil in a medium-sized pan over medium heat. Cook the leeks or scallions until softened.
- 2. 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.
- 3. Ladle in hot vegetable stock. Let each ladleful become absorbed before adding the next one. Stir constantly.
- 4. Stir and ladle until rice is al dente and all vegetable stock is absorbed (around 20 minutes).
- 5. Then add cheese and stir into the rice until it melts.
- 6. Remove pan from heat and continue to stir. Spoon into a serving bowl or directly onto plates. Sprinkle with chopped chives.
BROCCOLI-CHEDDAR OVEN RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
- Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
- Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli.
Nutrition Facts : Calories 432 calorie, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 77 milligrams, Sodium 686 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 17 grams
EMERIL'S THREE CHEESE RISOTTO
Provided by Food Network
Categories side-dish
Time 46m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.
CHEDDAR CHEESE RISOTTO
Make and share this Cheddar Cheese Risotto recipe from Food.com.
Provided by carolinajewel
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
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ITALIAN FOUR CHEESE RISOTTO RECIPE - AN ITALIAN IN MY KITCHEN
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5/5 (15)Total Time 36 minsCategory Main Course, Main Dish, Side DishCalories 411 per serving
- On low/medium heat in a large pan melt the butter, then add the chopped onion and stir to combine. Cook until transparent, then add the rice and stir to combine.
- Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes). Stirring occasionally.
- Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly.
- Let the rice absorb the broth (but not dry a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth) add a dash or two of pepper. Cook approximately 20 minutes or until rice is al dente and not mushy and a little moisture remains.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #main-dish #rice #easy #dietary #low-cholesterol #low-calorie #inexpensive #low-in-something #pasta-rice-and-grains #3-steps-or-less
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