Cheddar Cheese Risotto - cooking recipe

Ingredients
    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
Preparation
    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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