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Cheddar Cheese Risotto Recipe

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This recipe for Cheddar Cheese Risotto, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sara Anderson
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. butter
1 Tbsp. vegetable or olive oil
2 baby leeks or 2 fat scallions, finely sliced (optional)
1 1/2 c. risotto rice
4 1/2 c. hot chicken stock (made from granules)
1/2 tsp. Dijon mustard
1 c. shredded or chopped cheddar cheese
2 Tbsp. chopped chives

Directions:
Directions:
Melt the butter and oil in a medium-sized pan and cook the leeks or scallions until softened. Add the rice and keep stirring for a minute or so, then turn up the heat and add 1/2 c. chicken broth and mustard, stirring until absorbed. Start ladling in the rest of the hot stock, letting each ladelful become absorbed as you stir before adding the next one.

Stir and ladle until rice is al dente, about 18 minutes, then add the cheese, stirring it until it melts. Take the pan straight off the heat, still stirring as you do, and then spoon into warmed dishes, sprinkling with some of the chopped chives.

 

 

 

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