Cheddar Risotto Recipes

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.

Steps:

• Heat the olive oil in a very large frying pan. Add the rice and sauté it gently for about 3 - 4 minutes, until it looks glossy.
• Add the onion, leek and pepper and cook gently, stirring often, for a few more minutes.
• Add the wine to the frying pan and allow it to bubble up, then cook gently until it has been absorbed, stirring frequently.
• Ladle about one quarter of the stock into the rice, stir, then let the rice simmer gently until the liquid has been absorbed.
• Add the mushrooms to the risotto with another ladleful of stock. Cook gently, adding more stock as needed until the rice is tender, it will take about 20 - 25 minutes to cook in total.
• Stir in the peas and Cheddar cheese, season to taste with salt and pepper, stir well and serve, garnished with basil.

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.