Cheddar Cheese Risotto Recipes

CHEDDAR CHEESE RISOTTO

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.

CHEDDAR CHEESE RISOTTO

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 RISOTTO

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.

EMERIL'S THREE CHEESE RISOTTO

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.

BROCCOLI-CHEDDAR OVEN RISOTTO

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.