200g Strong Cheddar cheese, grated (or a combination of cheddar and parmesan.)
1 lg onion - chopped
2 sticks celery - chopped
200g mushrooms – quartered or sliced (optional)
1tsp English mustard – optional.
salt and pepper
more grated cheese to garnish
Heat the oil and half the butter in a large heavy pan.
When the butter has stopped sizzling add the onion and soften for a few minutes.
Then add the chopped celery and the mushrooms.
Sauté gently for 5 to 10 minutes, taking care not to brown the onion.
Add the Arborio rice and stir for a few minutes to coat the rice in oil.
Add a cupful of stock and stir constantly until it has been absorbed by the rice.
Add another couple of cupfuls of stock and stir again, keeping the flame fairly low.
Another couple of cupfuls and stir again for a few minutes - the rice won’t now absorb all the stock but stir for a few minutes before adding all the rest of the stock.
I’m always afraid at this point that I’ve added far too much stock as it always seems very liquid, but fear not, just stir gently from time to time and gradually the runny mixture starts to turn into a thick, creamy risotto.
Stir in the teaspoonful of mustard – don’t worry if you don’t like mustard this isn’t enough to give the risotto a strong flavour but it really helps to boost the flavours of the cheese.
After about 15 minutes simmering, check the rice is cooked – it should be al dente, a little resistant to the bite but not hard or powdery inside.
Add the 200g of cheddar or mixed cheese, and stir to allow the cheese to melt into the dish.
Check the seasoning then serve onto hot plates sprinkling more cheese over the top.
Serve with a lovely fresh salad – soft green leaves, baby spinach or rocket and slices of tomato with a piquant dressing.
The taste tests are in - so far: 0 people thought Chris’s Cheesy Risotto was Yummy 0 thought Yuck. What about you - Yum or Yuck?!