Cheddar Cheese Risotto Food

CHEDDAR CHEESE RISOTTO

Cheddar Cheese Risotto image

Make and share this Cheddar Cheese Risotto recipe from Food.com.

Provided by carolinajewel

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
2 small leeks or 2 large green onions, finely sliced
1 1/2 cups arborio rice
1/2 cup white wine
1/2 teaspoon Dijon mustard
3 (14 1/2 ounce) cans hot chicken broth
1 cup cheddar cheese, grated
2 tablespoons chives, chopped

Steps:

To cook leeks: Heat butter and oil in medium-sized saucepan over medium heat until butter melts. Add leeks. Cook for 5 minutes or until softened.
To cook rice: Add rice. Cook, stirring, for 1 minute. Increase heat to high. Stir in wine and mustard. Cook, stirring, for 4 minutes or until wine is absorbed. Add 1 ladle of hot broth. Cook for 5 minutes or until broth is absorbed. Repeat, adding broth and cooking, until rice is al dente, about 20 minutes.
To add cheese: Stir in cheese until it melts. Remove pan from heat, still stirring. Spoon into warm dishes. Garnish with chopped chives.

BROCCOLI-CHEDDAR OVEN RISOTTO

Broccoli-Cheddar Oven Risotto image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups low-sodium chicken broth
1 bunch broccoli, cut into small florets
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
1/2 small onion, finely chopped
1 3/4 cups arborio rice
1/4 cup dry white wine
Kosher salt and freshly ground pepper
1 cup grated sharp cheddar cheese (about 4 ounces)

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli.

Nutrition Facts : Calories 432 calorie, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 77 milligrams, Sodium 686 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 17 grams

EMERIL'S THREE CHEESE RISOTTO

Emeril's Three Cheese Risotto image

Provided by Food Network

Categories side-dish

Time 46m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

Steps:

In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

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