English Version
Cheddar cheese risotto
Adapted from Nigella’s recipe
I love risotto, I am a big fan of it in any of its forms. For me Nigella’s cheddar cheese risotto is a comforting, creamy, filling, sludgy risotto with a good taste of cheddar. I enjoyed it making as well as eating it.
In her recipe Nigella suggests to sprinkle risotto with some chopped chives . As for me I didn’t use them.
As for the wine, you can use any white dry wine. I used an ordinary white wine which is available at any supermarket.
Here in France cheddar is not easily found in supermarkets like Auchan or Carrefour। I had to go to “Halles de Lyons”, food covered market in the Part-Dieu area, a very famous pace in Lyon where you can find all sort of products. I bought a good hunk of it paying 38 euros per 1 kg. I have never tried cheddar before and this time I wanted to buy an authentic British cheddar cheese to make this recipe. I liked its sharp and naturally aged taste.
Serves 4:
50 gr of butter
2-3 tablespoons of oil
2 of spring onions, finely sliced
400 gr of risotto rice (I didn’t have risotto rice and used ordinary one)
1 cup of white wine
1/2 teaspoon of Dijon mustard
1 litre of vegetable stock ( I used a Knorr vegetable stock cube)
130 gr of Cheddar, raped
3 tablespoons of chopped fresh chives (optional, I didn’t use them)
DIRECTIONS:
STEP 1:
Melt butter and olive oil in a saucepan over medium heat.
STEP 2:
Stir in onions and for a couple of minutes, or until softened.
STEP 3:
Add rice and cook for another 3 minutes, stirring constantly, until lightly toasted.
STEP 4:
Add white wine and allow it to simmer. Add mustard.
STEP 5:
Pour in half the stock. Stirring all the time, gently bring to the boil, then turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked.
STEP 6:
Before rice is completely coked, add grated cheddar cheese. Mix.
STEP 7:
Check the seasoning and add salt and pepper if needed.
STEP 8:
Place risotto in serving bowls and it is ready to be served.
French Version
Risotto au fromage cheddar
Selon la recette de Nigella
Je vous propose une recette d’un bon risotto crémeux au fromage britannique – le cheddar.
Cheddar cheese is a pale yellow cheese flavor. He is from the English village of Cheddar in Somerset (England). This cheese is hard to find in supermarkets. I found the Halles de Lyon (it is a covered market comprising some sixty retailers, installed 102 Cours Lafayette in Lyon 3e). Its price is quite high: from 38 to 45 euro / kg. It is fragrant and strong in flavor with a slight taste of cava. It reminds me of Tomme de Savoie. You can replace the Cantal Cheddar or Parmesan. As for wine, go to a wine crisp and refreshing as a Riesling or a Sauvignon. I had a dry white wine table which agreed well with the risotto.
Serves 4 50g butter
2-3 tbsp oil 2 spring onions
, finely chopped 400 gr
Arborio rice 1 cup = 250 ml white wine
½ tbsp mustard Dijon
1 liter of vegetable broth
130 g cheddar cheese, grated
HOWTO:
STEP 1:
Finely chop the spring onions.
STEP 2:
Sauté green onions cut in a pan with some butter and olive oil. STEP 3:
Pour the rice should become translucent. Stir well.
STEP 4:
Moisten with white wine and add mustard.
STEP 5:
When it is absorbed, add the vegetable broth ladle after ladle until the previous ladle is absorbed, until rice is tender.
STEP 6:
Towards the end of cooking add the cheddar cheese. Stir to bind the mixture.
STEP 7: Check the seasoning
. Add salt and pepper if necessary.
STEP 8: Place the risotto
in individual bowls and serve immediately.
Russian Version
Ризотто с сыром "Shedar»
Prescription Naydzhily Lawson
I love risotto, as well as many other dishes of Italian cuisine. Today we are going to cook risotto with British influences. We will prepare the risotto with a British cheese called shedar. This type of cheese, comes from the village Shedar situated in the county of Somerset in southwestern England. It is made on the basis of cow moloka.No if you find it difficult to get shedar, then replace it with any cheese type. As a stock, you can use vegetable or chicken. I used 1 cube vegetable broth Knor. As a wine fit any savory white wine. Risotto is prepared quickly, within 20 minutes your meal is ready, but will not depart from it as they should be gradually adding hot broth as how the stock will be absorbed into the rice.
So write down a list of products
Makes 4 servings:
50 g butter
2-3 tablespoons of olive
or vegetable oil 2 bunches scallions
400 grams of rice
1 cup unsweetened white wine
½ teaspoon Dijon mustard or any other
1 liter hot vegetable broth
130 gr grated on a coarse cheese grater shedara or any other type of hard cheese
How prigotovmit:
STEP 1:
Cut onions into small rings.
STEP 2:
Sauté onion until tender in hot olive oil and butter in a saucepan.
STEP 3:
Add the rice in a saucepan and mix well. Cook 2-3 minutes.
STEP 4:
Add wine, then the mustard, stir a couple of times and cook for 1-2 minutes to wine sunk.
STEP 5:
constantly stirring, pour the broth to the extent that as it will soak into the rice.
STEP 6:
3a 1 minute until cooked rice, add cheese shabby.
STEP 7:
Salt, poperchitne to your taste.
STEP 8:
risotto is ready to подаче!
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