Thursday 10 March 2011

Cheese Risotto


My "Impress You" dish. Don't you have one of those? I use it on everyone - dates, best friends, family, potential in-laws, for bribery, etc. I make this dish (usually with roasted chicken with thyme or rosemary and a nice salad) anytime I want to make absolutely sure that my food will impress and/or please. I like to make it with different cheeses - sometimes because I want to use up what's in my fridge, because a particular cheese is on sale, or because goat cheese makes it such a pretty white! BUT, my absolute favourite cheese to use is Asiago. And not that stuff from your average grocery store (although it will taste fine), it's too expensive and it doesn't have the same depth of flavour, the same nuttiness, or the right level of stink (that good cheese stink is the one I'm referring to here!). Try an Italian market or cheese counter - even Costco!

The first time I made risotto I used a recipe that called for lots of butter. However, since we are adding cheese to this at the end, I don't use any butter. I like to start with extra virgin olive oil instead. If you don't want to use cheese just add a tablespoon or so of butter at the end to get that optimal creaminess that is associated with risotto.

One more thing before the recipe: for rice use Arborio, Vialone Nano, or Carnaroli. Honestly, I have only ever used Arborio and this is mainly because it is easy to find and I think (could be wrong) cheaper than the other two. I have been able to find Scarpone's Arborio at Co-op stores. However, if you can't find these rices you can use short grain white rice. I find it takes a little longer to cook, but it works. You're looking for a high starch content here; it's very important to the final product.

And here's the recipe:

Cheese Risotto
Serves 6-8 as a side dish



  • 900 ml chicken or vegetable broth (one tetra pack or better yet, homemade!)

  • 1 cup Arborio rice (or other as described in post above)

  • 3-4 Tbsp extra virgin olive oil

  • 3 cloves garlic, minced

  • 1 small to medium sized onion, finely chopped (optional)

  • 1/2 cup white wine

  • 1/2 cup to 3/4 cup freshly grated Asiago (you can use more or less depending on your preferences.

  • 2 Tbsp fresh, chopped parsley

Heat broth in a saucepan and keep it at a low simmer on the side - you will need the stock to be hot when you add it to the Arborio rice.

In a large heavy-bottomed skillet heat the olive oil over medium heat (not higher or else it wills smoke!). Sauté the onions for a few minutes, or until the onions are soft, then add the garlic and Arborio rice, stirring to coat with oil. Stirring often, let it cook for about 2 minutes or until you see a white spot in the middle of the grains of rice. Pour in the wine, letting it bubble away until the wine is absorbed.

Add a ladle full of broth and let it cook until it is absorbed, stirring occasionally to ensure it doesn't stick. Add another ladle full of broth and again let it absorb, again stirring to ensure it doesn’t stick. Repeat.

After about 20-25 minutes of cooking time taste the Arborio rice to see if it is al dente (tender, but still slightly firm to the bite). If it not yet al dente, continue cooking, stirring and adding broth until it is. If you run out of broth you may use hot water, but you need not use up all the hot broth if the rice is done.

Remove from heat and stir in the cheese. Sprinkle with the parsely, serve immediately and Enjoy!

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