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| Mature
Cheddar Rissotto |
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INGREDIENTS:
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100g (4oz) Quickes Traditional Mature
Cheddar, finely grated
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2 tbsp olive oil
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350g (12oz) carnaroli or arborio
rissotto rice
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1 onion, chopped
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1 large leek, thinly sliced
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1 red pepper, deseeded and chopped
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200ml (1/3 pint) dry white wine
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2 vegetable stock cubes dissolved in
900ml (1 1/2 pints) hot water
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225g (8oz) sliced mushrooms
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75g (3oz) frozen petit pois or garden
peas, thawed
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salt and freshly ground black pepper
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basil or fresh herb sprigs to garnish
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METHOD:
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Heat the olive oil in a very large
frying pan. Add the rice and saute it gently for 3-4 mins, until
it looks glossy. Add the onion, leek and pepper and cook gently,
stirring often, for a few more minutes.
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Add the wine to the frying pan and
allow it to bubble up, then cook gently until it has absorbed,
stirring frequently.
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Ladle about one quarter of the stock
into the rice, stir, then let the rice simmer gently until the
liquid has been absorbed.
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Add the mushrooms to the rissotto with
another ladle of stock. Cook gently, adding more stock as needed
until the rice is tender - it will take about 20-25 mins to cook
in total.
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Add the peas and the grated mature
Cheddar, season to taste with salt and pepper, stir well and
serve, garnished with the herbs.
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Serves 4
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