cheeder cheese risotto

1x14ml tablespoon butter

1x14ml tablespoon olive oil

2 fat onions finely sliced

350g rice

100ml wine

1tsp any mustard

1 1/4 hot vegetable stock

140g cheddar chopped

2x14ml tbsp chopped fresh chives


METHOD

1. melt the butter and oil in a medium sized pan and cook the sliced spring onions 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 scoop from the ladle become absorbed as you stir, before adding the next one

4. stir and ladle until the rice is AL Dante, 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 while you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives


DESCRIPTION

serves 2 as a main course, 4 as a starter.