Friday, September 10, 2010

Stinky Cheese Risotto

I'm excited because
tomorrow at Williams Sonoma

This past weekend, I made my first attempt @ risotto with
a recipe I received from Scardello's
(my new favorite cheese place ever)

The recipe Four Cheese Risotto is
 from a book
 called Risotto
by Judith Barrett
&
Norma Wasserman 


I bought these cheeses at Scardellos
Oma-Gorgonzola - Fontina - Parmesan
I do not know the name of the 1st cheese on the left
The recipe calls for Taleggio but they didn't have it
So they gave me Oma comparable

The cool thing about Scardello's is this
They will sell you exactly the amount you need
For instance, this recipe called for 1-2 oz of each cheese
So that is all I had to buy

My Four Cheese Risotto

Ingredients
5 cups chicken broth
1/2 cup dry white wine
2 T unsalted butter
2 T oil
1/2 cup finely minced onion
1 1/2 cup Arborio rice
1 to 2 oz gorgonzola - rine removed, cubed
1 to 2 oz fontina - rine removed, cubed
1 to 2 oz taleggio - rine removed, cubed
1 T chopped fresh parsley

Directions
Bring broth to a steady simmer in saucepan. 
Meanwhile, heat the butter & oil in a heavy 4 qt casserole over medium heat
Add the onion
Saute for 1 to 2 minutes until they begin to soften being careful not to brown
Add the rice to the onion
Using a wooden spoon, stir for 1 minute, making sure all grains are well coated
Add the wine and stir until it is almost completely absorbed
Begin to add the simmering broth, 1/2 cup at a time, stirring frequently
Wait until each additional half cup is completely absorbed before adding the next
Reserve about 1/4 cup to add at the end
Stir frequently to prevent sticking
After about 18 minutes, when the rice is tender but still firm, add the reserved broth, cheese and parsley
Stir vigorously until the cheeses are melted and combined with the rice
Serve immediately

Did you notice that there are only 3 cheeses in this recipe???
 Not sure what that is about...
I figured it's just assumed that we all know that parmesan is a given

I was worried that my son wouldn't like it because of the stinky cheese,
but he did like it
It was delicious even though it was a little too al dente
I'm glad I made it before the class tomorrow
so now I can ask the right questions

1 comment:

Lisa@Pickles and Cheese said...

Lucky you to have a real cheese shop near by. Tallegio is a stinky cheese but surprisingly mild when you eat it. It gets most of it's "stink" from the rind. I am extremely new to the cheese world but learning as much as I can. Enjoy your risotto class!

Blackened Shrimp

    Blackened Shrimp At Central Market yesterday, I was given a sample plate with steak, shrimp, and a salad. The shrimp ...