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Risotto - Cheesy Recipe

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This recipe for Risotto - Cheesy is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T butter
½ T olive oil
¼ c shallot, chopped small
⅔ c arborio rice
½ c dry white wine
2 ½ c low sodium chicken broth, plus more
¼ c grated smoked gouda cheese
¼ c grated asiago cheese
1 dash cayenne pepper

Optional: ¼ c chopped pecans or ¼ c toasted pine nuts
Directions:
Directions:
Warm chicken broth either on stove or in microwave.

In a 2-quart saucepan or large skillet (nonstick works well) heat butter and olive oil over medium heat. Add shallots and sauté for 1-2 minutes until softened.

Raise heat to medium high, add rice, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color. Add wine and stir until almost completely evaporated.

Begin adding chicken broth, about ½ cup at a time. After each ½ cup addition of broth, stir frequently, until broth is almost evaporated and add the next ½ cup. Do the same for each addition of broth, stirring frequently.

Begin tasting the rice for doneness during the last two additions of broth for tenderness. It should be al dente-tender with a slight bite to it. If rice is not done after the last addition, continue cooking as above adding additional ½ cups of broth until done. The entire process should take about 20 minutes.

Remove from heat and stir in cheese, cayenne (and pecans or pine nuts if desired). You can also add an additional teaspoon of butter if you want it extra rich at this point.
Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
Definitely use low sodium chicken broth. You can add salt if desired. I tried regular chicken broth and it was too salty.

 

 

 

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