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Cheddar Cheese Risotto Ingredients: 1 tablespoon butter 1 tablespoon vegetable oil 2 baby leeks or 2 fat scallions, finely sliced 1 ½ cups risotto rice ½ cup white wine ½ teaspoon Dijon mustard 4 cups hot vegetable stock 1 cup chopped cheddar cheese 2 tablespoons chopped chives Directions: Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks or scallions until softened. Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed. Start ladling in the hot stock, letting each ladleful become absorbed as you stir before adding the next one. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice 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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Sastojci: 1 luk, maslinovo ulje, 450 g gljiva po izboru, 350 g riže, 150 ml bijelog vina, 1 litra povrtnog temeljca, 25 g maslaca i parmezan. Očistite luk i gljive i potom ih narežite na tanke ploške. Na tavi, na laganoj vatri dinstajte luk na maslinovom ulju dok ne omekša. Dodati gljive, sol i papar te dinstati još 5 minuta, a potom dodati rižu i miješati dok riža ne bude obložena uljem. Zatim dodajte vino i pustite da se lagano kuha dok se vino ne apsorbira. Za to vrijeme pripremite povrtni temeljac, može i od povrtne kocke za juhu, s kojim će te podlijevati rižu sve dok ne omekša. Kad je rižoto gotov maknite s vatre, umiješajte maslac i parmezan. Rižoto možete poslužiti uz piletinu pečenu na naglo i salatu od matovilca. (iPress)