Sunday, August 11, 2013

Cheddar Cheese Risotto ~ Nigella Express

Heating up to
cooking and baking with 
Zoe, Joyce and Anuja

 click below for original recipe:
my first ever risotto - stirring is very therapeutic

  • You will need:
  • tablespoon butter
  • tablespoon olive oil
  • finely sliced baby leeks (or fat spring onions)
  • 300 grams risotto rice
  • 125 ml white wine
  • ½ teaspoon dijon mustard
  • litre hot vegetable stock
  • 125 grams chopped cheddar cheese
  • tablespoons chopped fresh chives

and here's how-to:
  1. Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened.
  2. 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.
  3. Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
  4. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
  5. Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.
Sakura Super Calrose Short Grain rice


  1. Hi Emily,
    Your risotto looks good! Where did you buy the plain risotto rice? I have been looking for the plain ones, the ones that I've always seen are either flavoured or mixed with some ingredients!
    Thanks for sharing with CLAS!

  2. Hi Emily,

    Saw Joyce's comment... and surprised that plain risotto rice is not commonly available in Malaysia.

    First risotto? I have used the same kind of rice to make paella before but not risotto.


  3. Ladies,
    I updated this post with picture of the rice I used.

    Paella? that's next then!

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