While searching for a fresh risotto dish to experiment with, I came across Nigella Lawson's cheddar cheese risotto. Although I'm fond of risotto and virtually every type of cheese, I had my doubts about this particular pairing. Had anyone else created the recipe, I might well have simply scrolled past – but I'd probably trust Nigella with my life, so why not with my risotto as well?
My faith proved well-founded, and the risotto was genuinely delicious, though there was one additional, somewhat unexpected ingredient to incorporate alongside the cheddar cheese – dijon mustard. Another ingredient I felt uncertain about, but used in such modest amounts, enhanced the dish's taste without dominating it.
Nigella's Unusual Combination
Posting the recipe on her website, Nigella remarked, "This might seem odd to Italians, but it works beautifully." While I perhaps wouldn't serve this to any Italian visitors, it certainly does come together beautifully. Beyond being tasty, it's also relatively straightforward to prepare – or as straightforward as any risotto can be when you need to stand stirring for roughly 20 minutes.
Apart from slicing leeks, chives and cheese, and measuring out quantities, there wasn't much preparation before getting the leeks on the hob, swiftly followed by the risotto, wine, mustard and stock. The cheese is added to the dish at the end, and the pan is taken off the heat once it has melted.
Quick and Easy Preparation
While constantly standing over the hob stirring isn't exactly my idea of a relaxing cooking experience (though some might beg to differ), the whole thing came together surprisingly swiftly — faster than the recipe suggested, as it happens. Nigella calls for vegetable stock in the recipe, and I went with a low-salt variety, though any type of stock should do the job perfectly well, even if it might alter the flavour ever so slightly.
Once it was time to plate up, I simply scattered over the chopped chives and a pinch of black pepper, before sitting down to savour my tasty supper. Had it not been a weeknight, a glass of wine would have gone down a treat — but that pleasure will have to wait for another occasion.
Nigella Lawson's Cheddar Cheese Risotto Recipe
Ingredients (serves two as a main or four as a starter):
- One tablespoon of butter
- One tablespoon of olive oil
- Two finely sliced baby leeks
- 300g of risotto rice
- 125ml of white wine
- Half a teaspoon of dijon mustard
- One litre of hot vegetable stock
- 125g of chopped cheddar cheese
- Two tablespoons of chopped fresh chives
Method:
- Begin by melting the butter and oil together in a medium-sized pan, then add the baby leeks and cook until they have softened.
- Next, add the risotto rice and stir for roughly a minute. Increase the heat and pour in the wine and mustard, stirring continuously until the wine is fully absorbed.
- Begin ladling in the stock, allowing each ladleful to be absorbed as you stir, before adding the next. Keep stirring until all the stock is absorbed; this should take about 18 minutes.
- Stir in the cheese and continue until it melts completely. Take the pan off the heat, still stirring, and spoon the risotto into warmed bowls. Finish with a generous scattering of chopped chives.
