I had Cheese Risotto in a local pub when out for dinner with friends and decided I had to work out my own recipe. The pub chef must have been good because I still remembered the dish the following day and set to work re-creating what I had tasted and enjoyed the night before
It took a couple of tries before I got the balance the way we like it and this recipe is the result.
It seems to me that the Spring Onions (Scallions) are the secret more than the flavour of the cheese.
Like all the recipes on this site, this one is tried out by me and works for me when I cook it.
Anything I can't cook successfully or don't like even if I can make it doesn't appear here.
As with all our recipes that use cheese, make sure you get one made with vegetarian rennet.
Most of the cheeses in our local supermarket are now OK apart from a few continental ones. Click here to see what the Vegetarian Society says.
To make 2 servings:
25g Spring Onions, finely chopped
200g Risotto Rice
125ml White Wine
7ml Dijon Mustard
1000ml Vegetable Stock, hot
100g Cheddar Cheese, chopped
30ml Fresh Parsley, roughly chopped
About 700 KCal per serving
Heat the stock in a pan and keep it hot. I use Knorr stock cubes for most of my recipes, this recipe uses 2.
Melt the butter in a good sized pan and gently fry 3/4 of the sliced spring onion until it is soft.
Add the rice to the onion in the pan and stir until all the rice is coated with melted butter.
Add the wine and mustard and increase the heat. Stir until the wine has been absorbed.
Add a ladleful of stock, stirring it in and letting the rice absorb each ladleful before adding more.
Keep adding stock a ladleful at a time and keep stirring until the rice is cooked, this will take 18 to 20 minutes, and then add the cheese.
Keep stirring as the cheese melts and add the last of the sliced spring onion.
Remove the pan from the heat and serve immediately in warm bowls. Garnish with the chopped parsley.