Saturday, 15 June 2013

Cheddar Risotto

Nigella has the best ideas. I persevere with her television persona and fondness for alliteration because her recipes are generally great and she has a real knack to for knowing how to find a guilty pleasure in food. This cheddar risotto is a prime example - all the comfort of macaroni cheese and the cosiness of a risotto (see I'm talking like her already...).

As Nigella says, the Italians may not necessarily agree with this recipe, but sharp cheddar and creamy risotto works so well - if parmesan, mozzarella or blue cheese can work then so should cheddar.

It's a cinch to put together, and a lot less work than macaroni cheese but with the same feeling. I didn't alter the method of Nigella's recipe, only the quantity - 300 grams of risotto rice was far too much to serve 2 as a main, 150 grams saw us fine.

I used a very strong crumbly cheddar, Tesco Finest's Wookey Hole cheddar was ideal, a cheap cheddar will result in a claggy oily risotto. 

Nigella's recipe is here.

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1 comment:

  1. Sounds wonderful! I adore macaroni cheese but you're right, risotto is less work and just as yumbly.