Nigella Lawson has a indulgent dish that is absolutely delicious and easy to make – but she warns Italians might find it “odd”.
The star chef’s recipe for a creamy, velvety cheddar cheese risotto serves two as a main, or four as a starter.
About the recipe, which can be found in her book Nigella Express, she said: “This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other.
“I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring.
“I heartily recommend it,” the TV star concluded.
Instructions
Heat the butter and oil in a medium pan until melted and combined. Sauté the sliced baby leeks until tender.
Add the risotto rice and cook for a minute or two, stirring constantly. Increase the heat and pour in the wine and mustard. Stir until the wine is fully incorporated.
Gradually ladle in the hot stock, allowing each addition to be absorbed by the rice before adding more. Continue stirring and ladling for about 18 minutes, until the rice is cooked through but still has a slight bite.
Remove the pan from the heat and stir in the cheese until melted and evenly distributed.
Serve the risotto immediately in warmed plates, garnished with a sprinkle of chopped chives.
