Risotto

Cheddar Cheese Risotto

by Rocio Graham

“This is so easy and so comforting for a day when you just want to lay in bed and feel cozy. You can easily add a salad to make it a more balanced meal.”

Prep time: 5 minutes

Cook time: 15-18 minutes

Ingredients:

  • 1 Leek finely diced ( you can use 1 shallot instead).
  • 1  Tsp coconut oil or butter
  • 2  Cups of risotto rice you can also do 1 1/2 cups of rice and 1/2 cup of quinoa.
  • 1/2  Cup of white wine.
  • 1/2  Tsp of dijon mustard.
  • 4 Cups of chicken broth or vegetable stock.
  • 2 Cups of shredded cheddar cheese ( you can also do 1 cup of you want it a bit lighter).
  • 2 Tbs chopped chives or you can use the green part of spring onions.
  • 1 Cup of mushrooms diced ( optional) or you can use 1/2 cup of peas for an added vegetable factor.

Instructions:

  1. Melt butter or coconut oil  in a medium sized pan and cook the leek  until a bit translucent  ( 2-3 minutes).
  2. Add the rice ( and quinoa if used) and keep stirring for 2-3 minutes, turn the heat up a bit and add the wine and mustard, stir until wine is absorbed by the rice.
  3. Start adding the hot stock 1/2 a cup at the time. Every time the hot stock get absorbed you add another 1/2 cup of stock.
  4. Stir and ladle until the rice is al dente for about 10-15 minutes. If the rice it is too dry and does not feel cooked add another 1/2 cup of hot water or stock. Try the rice and the rice has to be fully cooked, soft and smooth.  Add the mushrooms and stir for 2 minutes. Then add the cheese and stir until it melts.
  5. Serve in bowls and garnish with the chopped chives or spring onions.

Whats in store for next week? Soups for sick days


Recipe provided by our student chef, Rocio Graham:

Rocio Cover 012616_foodie_6995_sq

Rocio Graham uses her kitchen as the base for her art practice. She makes observations about our cultural, economical and political stances and believes that Guerrillas should start at home with pan and whisker in hand. She has been an art student for 8 continuous years which has given her plenty of practice on how to feed the masses, eat healthy, stock up for the zombie apocalypse, or just plain how to survive critiques well fed. She makes the meanest of Mexican fiestas and she hopes that nobody goes hungry at ACAD under her watch.