Cheddar Dijon Risotto

Prep Time

10 Minutes

Cook Time

25 Minutes

Yield

Serves 4

Description

Most ingredients are available in the market!

Ingredients

4 CUPS CHICKEN OR VEGETABLE BROTH
1 TABLESPOON OLIVE OIL
2 GARLIC CLOVES, MINCED
½ CUP ONION, DICED
SALT AND PEPPER TO TASTE
¼ CUP DRY WHITE WINE (OPTIONAL)
1 CUP ARBORIO RICE
½ TABLESPOON DIJON MUSTARD
¾ CUP SHREDDED CHEDDAR CHEESE

Method of Preparation

1. IN A MEDIUM POT, BRING THE BROTH TO A SIMMER.  REDUCE HEAT AND KEEP WARM.
2. MEANWHILE, OVER MEDIUM-LOW TEMPERATURE, HEAT THE OLIVE OIL IN A MEDIUM SKILLET.  ADD GARLIC AND ONION.  COOK, STIRRING OCCASIONALLY, ABOUT 5 MINUTES.  SEASON WITH SALT AND PEPPER.
3. ADD RICE TO SKILLET; COOK 1 MINUTE, CONSTANTLY STIRRING.  ADD WINE; COOK AND STIR UNTIL EVAPORATED.
4. LADLE ½ CUP TO ¾ CUP BROTH TO THE SKILLET.  STIR.  CHECK ON THE RICE REGULARLY, STIRRING EACH TIME.  WHEN THE LIQUID IS CLOSE TO BEING FULLY EVAPORATED, LADLE ANOTHER CUP INTO THE MIXTURE.
5. WHEN THE RICE IS AL DENTE, AND THE OVERALL DISH IS CREAMY (20-25 MINUTES), PULL THE PAN OFF OF THE HEAT.  MIX IN MUSTARD AND CHEESE.  TASTE; ADD SALT AND PEPPER IF NECESSARY.  SERVE IMMEDIATELY.

Recipe Source

Antonio’s

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