Cheesy Kick Ass Risotto!

Risotto is one of those things that we don’t make very often. Usually it only comes out on special occasions or if were out eating at a nice restaurant. This recipe is different though. This is one of those that you might find yourself reaching for instead of making mac n cheese on a cold night, or just whenever you need to get your cheese fix! It’s creamy, with just the right amount of bite from the Arborio rice to make it the perfect side dish or great on its own! Plus….its got cheese!!!!

Ingredients :

  • 1 Tbs olive oil
  • 1 Tbs butter
  • 1 shallot ( diced)
  • 1-2 cloves minced garlic
  • 1 1/2 cups Arborio rice
  • 4 Cups chicken stock
  • 8 Oz of wine
  • 8 oz white cheddar ( or your Melty cheese of choice)
  • salt and pepper to taste
  • Parsley flakes

Method:

Place the chicken stock in a pot on low heat. Melt the butter and oil in a large pan over med heat.. Add the shallot and cook until tender. Add garlic and cook until fragrant ( 30 sec.). Add in the rice and 1/2 of the wine. Turn heat up to around a 6 on your oven. Stir until the wine is absorbed. Start adding the chicken stock a ladel at a time, STIR STIR STIR!! until each ladel is absorbed before putting another in ( about 18 min). *tip* Try lifting one side of your pan off the eye just a little so that the heat is not completely on the rice. Once the rice is Al Dente, throw in the chopped cheddar a handful at a time adding a little white wine each time. STIR STIR STIR!! Once the cheese is melted, feel free to salt and pepper this cheesy orgy to your liking. Pour on to your serving plates and garnish with parsley flakes.

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