- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 baby leeks or 2 fat scallions, finely sliced*
- 2 garlic cloves, finely chopped (optional)
- 1 ½ cups risotto rice
- ½ cup white wine
- ½ teaspoon Dijon mustard
- 4 cups hot vegetable stock or chicken broth
- 1 cup cheddar cheese, cubed or shredded**
- 2 tablespoons chopped chives (optional)
Add the risotto and keep stirring for a minute or so, then turn up the heat, add the wine and mustard, stirring until the wine is absorbed.
Then add the cheese, stirring it into the rice until it melts. Take the pan straight off the heat, still stirring as you do, and then spoon into warm bowls. Sprinkle with chopped chives.
NOTE: You don't want to add all the stock at once. Slowly adding it to the rice and allowing it to absorb in between ladlefuls allows it to become creamy.
*I don't usually have baby leeks or scallions on hand, so I used half of an onion, finely chopped. And I don't sprinkle food with chopped chives or parsley just for the sake of garnish, so I skipped that step.
This makes 4 generous servings. We ate this twice, once with sausage (ie: lil' smokies- slightly white trash, but good) and broccoli. And with pan seared shrimp and asparagus spears. I do have to say the leftovers were even better the second time around.