I don't like Risotto. At least I thought I didn't but over the past few days my great friend Sally from Pink Bytes was planning a birthday meal for her hubby. She decided on Cheesy Risotto from 'Nigella Express.' Sally had never had Risotto before. She loved it. I was so taken with her results I really wanted to like it too. Tonight I made it and I loved it. I realised the one and only time I had eaten Risotto it had been made with long grain rice and tasted just awful. This was so different and so simple. The stirring takes a little while but I found if I had the table set and all my accompaniments ready it was not a problem. Quite hypnotic and enjoyable. The results are worth it. I long now to try different ingredients to have a comparison. This was really tasty. The recipe does not run true as I added a few ingredients here and there as is my want.
Thank you Sally.
Nigella Lawson's Cheddar Cheese Risotto
1 tablespoon butter
1 tablespoon vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
300gms/11oz risotto rice
125mls /4fl oz white wine
½ teaspoon Dijon mustard
1 litre/1 3/4 pints hot vegetable stock
125gms/4oz chopped cheddar cheese
2 tablespoons chopped chives
Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks or scallions until softened.
Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
Start ladling in the hot stock, letting each ladleful become absorbed as you stir before adding the next one.
Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
Take the pan straight off the heat, still stirring as you do, and then spoon into warmed dishes, sprinkling with some
of the chopped chives.
Changes I made
I used scallions instead of leeks and added a little garlic
I added eight of my home made semi-dried tomatoes, chopped , towards the end of the cooking time
I also added the juice of half a lemon. This gave a lovely flavour.
I had chicken stock in the freezer and used that instead of vegetable stock. I find the powdered variety can be a little salty.
I added a little more stock and cooked it a little longer as I like the rice a little softer
I had some Prosciutto that needed using up so I chopped it quite finely and sprinkled it over the risotto when serving.
*This recipe is adapted from a vintage cook's magazine.* *Always I make recipes from these vintage's magazines.* *Is amazing but I have to make more to the...