Cheesy Risotto
Ingredients
2 tbsp olive oil
3 large knobs of butter
400g/14oz long grain and wild rice
2 glasses of white wine
1 litre/1¾ pints hot vegetable stock
75ml/3fl oz double cream
55g/2oz Tintern cheddar
55g/2oz Cornish Yarg
salt
freshly ground black pepper
drizzle olive oil
Method
- Preheat a deep, heavy-based frying pan or sauté pan over a medium heat.
- Heat the olive oil and a good knob of butter in the pan. Gently fry the garlic for one minute and then add the rice.
- Stir for about a minute until the grains are coated with the oil and butter.
- Pour in the wine and stir continuously until it has cooked into the rice.
- Add a ladle of hot stock.
- Turn the heat down and bring to a simmer. Keep adding ladles of stock as it cooks into the rice, stirring all the time.
- After about 15-20 minutes the rice should be soft.
- Stir in the cream and extra stock if necessary.
- Remove the pan from the heat and gently stir in the cheese, with the remaining butter and seasoning.
- Spoon the risotto into bowls and serve drizzled with olive oil.
