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Vermont Risotto

Source of Recipe

From "The Ski House Cookbook" by Sarah Pinneo


Recipe Introduction

"Creamy risotto is a wonderful comfort food. Traditionally flavored with Parmesan cheese, risotto gets an American twist here with a sprinkling of aged Cheddar instead. We particularly like two-year-old Grafton, made in Grafton, Vermont."

List of Ingredients

• One 14 ½-ounce can low-sodium chicken broth
• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• ½ small onion, finely minced
• 1 cup Arborio rice
• ¼ cup white balsamic vinegar or dry white wine
• 1 cup (4 ounces) shredded sharp or extra-sharp Cheddar
• Salt and freshly ground black pepper


Recipe

Heat the broth in a medium saucepan until it shimmers.

Meanwhile, heat the oil and butter in a large pot over medium heat. Add the onion and cook for 5 minutes, or until soft and fragrant. Add the rice and stir for 3 minutes.

Add the vinegar and cook, stirring, until the liquid is nearly absorbed. Add the broth ¼ cup at a time, maintaining a slow simmer. Stir frequently and allow each addition of liquid to be absorbed before adding the next. The risotto will be done about 35 minutes after the vinegar is added.

Taste the dish for texture -- if the rice is soft, the cooking is complete. Otherwise, add another ¼ cup water and continue to simmer until the texture is right.

Remove from the heat. Stir in the Cheddar and salt and pepper to taste. Serve immediately.


Serves 4