Cheddar Cheese Risotto

I know, I know, I know. It’s summertime, and we should all be eating salads.  Nothing heavy.  Nothing creamy.  Nothing that’s not bathing-suit (and lots of sunscreen) friendly.

But, I’m breaking the rules.  Whatever.  I wanted cheese, something savory, and something that would go down nicely with a glass of wine and a side salad (there, got a salad in.)

Enter this cheese risotto.  I had a whole bunch of Arborio rice left in my pantry, and, given that I live in an area of the country with amazing creameries and fresh cheese, I figured I could blend the two together to get a nice evening meal.  And it hit the spot.

So, it’s a risotto, and while I am in no way a risotto afficianado, it came together rather nicely-even with a slightly-longer-than-I-want-to-spend-on-a-weeknight kind of meal.  I experimented with leftovers (post to follow) and hit upon a total winner.

So, if you’re down for some good-hearted comfort food mixed with a little bit of love (it’s because of all that stirring…), this meal (summer or not) is for you.

Cheddar Cheese Risotto

Servings: 4

 

Ingredients

1 tablespoon unsalted butter

1 tablespoon vegetable oil

2 scallions, chopped, plus more for garnish

1 and 1/2 cups Arborio rice

1/2 cup white wine

1/2 teaspoon Dijon mustard

4 cups hot vegetable stock

1 cup cheddar cheese, shredded

 

Instructions

1. In a deep sauté pan over medium-low heat, melt the butter and oil.

2. Add the scallions and cook, stirring frequently until softened, about 2-5 minutes or so.

3. Add the rice and cook for one minute.

4. Increase the heat to medium-high, and add the white wine and mustard, stirring until completely absorbed.

5. Stirring constantly, add the hot vegetable stock, one cup at a time, adding each cup after the previous is completely absorbed.  Cook the rice until it is al dente (mine took about 20 minutes of old-fashioned stirring)

6. Add the cheese and stir gently until completely melted.

7. Divide the risotto evenly among your serving bowls and top with scallions, if desired.

 

Source:  Barely adapted from Hostess with the Mostess.

 

June 8, 2012 - 5:52 am

Becca @ Amuse Your Bouche - Yum! I love risotto and I LOVE cheese – I do enjoy playing around with flavours, but sometimes you can’t beat a simple cheesy risotto. And I totally still eat things like this in the summer – I just posted a hearty soup recipe and thought the same thing about that!

June 8, 2012 - 7:51 am

Blog is the New Black - Now this my friend, is a TGIF meal for sure!

June 8, 2012 - 8:04 am

Katrina @ Warm Vanilla Sugar - This sounds so tasty!! Yum!

June 8, 2012 - 10:17 am

Emily @ She Makes and Bakes - I love risotto and usually use parmesan, but I love the cheddar cheese. I’m trying this next time I make it!

June 8, 2012 - 5:05 pm

Emily - This looks so delicious and like something my daughter would love. I’ll be making it soon. Thanks for the recipe!

June 8, 2012 - 6:32 pm

Ann P. - risotto… ultimate comfort/fancy food! Great recipe :)

June 9, 2012 - 5:11 am

Claire - Gotta try this! It’s time to reward ourselves!

June 10, 2012 - 5:01 am

The Curvy Carrot » Baked Risotto Balls - [...] really tried to eat a whole pan of risotto by myself.  I tried, but I couldn’t do it.  So I needed an easy way to use up all the [...]

June 30, 2012 - 9:57 pm

Don Devine - I am having the darnedest time learning how to cook risotto and I think this recipe has helped me immensely. After stirring for the 20 minutes it comes out good and al dente but is that how its supposed to be? My wife complained that she wanted it “more done” and promptly put hers back in the pan added water and cooked it more!!! I was a little peeved to say the least. But if I was to cook it past the al dente stage, wouldn’t it be mushy and starchy? I guess my question is, to have true risotto, restaurant quality risotto, one must serve it hot, al dente and not gooey and mushy?

July 4, 2012 - 11:08 am

srlacy - Hey Don-

I totally agree with you, but I also know people who like their risotto softer. All the “good” risottos I have had in fancy restaurants definitely were more on the al dente side.

August 10, 2012 - 9:48 am

Julia - AMAZING! I made this last night and it was hard for two of us not to destroy the entire recipe. Will definitely make again….very soon!

May 13, 2014 - 5:00 am

Lemon Spinach Artichoke Risotto » The Curvy Carrot - [...] minutes for several meal’s worth of food isn’t so bad.  For a cheesy cheddar risotto, click here.  For a nice mushroom risotto, click here.  And for a spring primavera risotto, click here. [...]

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