Thursday, March 25, 2010
It's no secret that I love risotto. The preparation is involving without being challenging and the result is always pure comfort food. This recipe from Nigella Lawson's Nigella Express is the slightly more sophisticated cousin of macaroni and cheese. I enjoyed this on a rainy night home alone with a glass of white wine and a Lifetime movie.
1 Tb butter
1 Tb vegetable oil
2 large scallions
1 1/2 cups arborio rice
1/2 cup white wine
1/2 teaspoon Dijon mustard
4 cups hot vegetable stock
1 cup shredded Cheddar cheese
2 tablespoons chopped chives
Thinly slice scallions.
Put vegetable broth in a small saucepan over medium heat.
Now You're Cookin':
Melt the butter and oil in a medium-sized pan and cook the scallions until softened.
Add the arborio rice and stir until the rice is fully coated with the butter mixture.
Turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
Start ladling in the hot stock, letting each ladleful become absorbed as you stir before adding the next one.
Stir and ladle until the rice is al dente, about 18 minutes, 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 warmed dishes, sprinkling with some of the chopped chives.