Cheddar Cheese Risotto

It's November, and the weather is starting to cool...finally. So, that means that I can resume my quest for the perfect macaroni & cheese recipe. Last winter's clear winner was Tyler's Ultimate, which is topped with peas and bacon.

Last night, I tried Nigella's cheddar cheese risotto. While it's not exactly pasta, it is similar enough for me in that it contains all the satisfying elements of mac & cheese: starch, cheese, creaminess.

The recipe calls for a bit of Dijon mustard. I didn't have any, so I used some of Stone Brewery's Ruination IPA Curry Mustard Grill Sauce that I had in the fridge. And, on my god was it good!

Cheddar Cheese Risotto
recipe & photo from Nigella Express

Serves 2 as a main course.

1 tablespoon butter
1 tablespoon oil (I used olive oil.)
2 baby leeks for fat scallions, finely chopped (I used a small onion.)
1 1/2 cups risotto rice
1/2 cup white wine (I think beer would work, too!)
1/2 teaspoon Dijon mustard
4 cups hot vegetable stock (I used chicken stock.)
1 cup chopped cheddar cheese (I used shredded sharp.)
2 tablespoons chopped chives (optional)

• Melt the butter and oil in a medium-sized pan and cook the onions until softened.
• Add the rice and stir a minute or so, then add the wine & mustard and stir until the wine is absorbed.
• Start add the stock, 1/2 cup at a time, letting each addition become absorbed as you stir before adding the next.
• Stir and ladle until the rice is al dente, about 20 minutes.
• Add the cheese, stirring until it melts.
• Take the pan off the heat and serve immediately. Sprinkle with chopped chives, if desired.