Creamy, Cheesy Risotto

photo by ncmysteryshopper




- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1⁄2 tablespoon olive oil
- 1⁄4 cup shallot, chopped small
- 2⁄3 cup arborio rice (or other small or medium grain rice)
- 1⁄2 cup dry white wine
- 2 1⁄2 cups low sodium chicken broth, plus more
- chicken broth, if needed (I use light and fat free)
- 1⁄4 cup grated smoked gouda cheese
- 1⁄4 cup grated asiago cheese
- 1⁄4 cup pecans, chopped or 1/4 cup toasted pine nuts
- 1 dash ground cayenne pepper
- salt, to taste
directions
- Warm chicken broth either on stove or in microwave.
- In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
- Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
- Add wine and stir until almost completely evaporated.
- Begin adding chicken broth, about 1/2 cup at a time.
- After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
- Do the same for each addition of broth, stirring frequently.
- Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
- If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
- Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
- Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
- Serve hot.
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Reviews
-
My DH and I were invited to an RSC dinner where PaulaG prepared this dish. The risotto was very cheesy and the pecans added a great taste and crunch. However, the recipe directions did mention adding in pine nuts that were not written in the ingredients list with an anount to add so the dish was not served with the pine nuts.
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Now which do I use the pecans as in the ingredients or the pine nuts as in the directions? Well I did use pine nuts because I had some extra toasted just waiting to be used!This is a basic risotto made smokey good! I was so tempted to toss in some sun-dried tomatoes that the rsc contest has as an ingredient. I did omit the salt completely. Do take note the fat is higher then stated. I also didn`t add the additional butter called for in the directions. Also the cayenne an ingredient for RSC was not in the directions I added at step #3 when the salt was called for. Very rich and creamy. Thanks!
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RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food