Monday, 16 April 2012

Cheddar cheese risotto

We don't see much of James once the nights are lighter for longer. He comes in from school in one door and goes out another door to play until bath time. Tonight he just about sat still enough to eat this risotto. As he left the house with a mouthful of food he did say "thanks mum, that was very nice". This is as Nigella says in Nigella Express, extremely comforting food. It's a lovely risotto to try if you haven't made one before as there really isn't much to it. I followed the recipe below and it fed three of us, we have one poorly child tonight who's not eating and there was more than enough for us.

Ingredients
Serves: 2 as main, 4 as starter
1 tablespoon butter
1 tablespoon oil
2 baby leeks (or fat spring onions), finely sliced (I used spring onions)
300g risotto rice
125ml white wine
½ teaspoon Dijon mustard
1 litre hot vegetable stock
125g Cheddar, chopped (I prefer to use a mature cheddar)
chopped fresh chives

Method
Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have 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 so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.

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