Cheddar Risotto Recipes

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CHEDDAR CHEESE RISOTTO



Cheddar Cheese Risotto image

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

1 tablespoon butter
1 tablespoon 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 teaspoon Dijon mustard
3 (14 1/2 ounce) cans hot chicken broth
1 cup cheddar cheese, grated
2 tablespoons chives, chopped

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.

CHEDDAR CHEESE RISOTTO



Cheddar Cheese Risotto image

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

1 Tbsp butter
1 Tbsp vegetable oil
2 baby leeks or fat scallions, finely sliced
1 1/2 c risotto rice (Arborio rice)
1/2 c white wine
1/2 tsp Dijon mustard
4 c hot vegetable stock
1 c chopped cheddar cheese
2 Tbsp chopped chives

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.

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