Cheddar Cheese Risotto | Nigella's Recipes | Nigella Lawson
This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other. I make this on
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nigella.com.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 finely sliced baby leeks (or fat spring onions)
- 300 grams risotto rice
- 125 millilitres white wine
- ½ teaspoon Dijon mustard
- 1 litre hot vegetable stock
- 125 grams chopped Cheddar cheese
- 2 tablespoons chopped fresh chives
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