Morrisey Makes Stuff: Oh risotto how I love thee!!

Being how I am a food snob and how I always disect everything I eat so I can try to figure out everything that is in it I decided I needed to make risotto once and for all because I love it so much!

I have pulled about 10 different risotto recipes but I wanted to try this yummy cheesy one first because well who doesn't love cheese!!

One of my most fav risottos is at the Wolf Gang Puck restaurant in the MGM Casino Detroit! Holy Seafood Risotto yo!! This is something that should be served to gods or royalty! Its sinful. But back to my risotto! aahahaa

Loving variety in my diet my stack of things to make is getting too big to control so I'm making a promise to myself to try at least one new recipe a week!

I made this risotto with baked salmon and steamed broc. The BF loved it. He loved it so much he ate 2 giant plates of it all! He's the best BF ever!!

Like I've said before here is the recipe and a little photo montage.

Enjoy and Keep On Making Stuff!!

I found this recipe here. Like I have said before her blog is fab check it out!!!

Cheddar Cheese Risotto from Nigella Lawson

•1 tablespoon butter

•1 tablespoon vegetable oil

•2 garlic cloves, finely chopped (optional)

•1 ½ cups risotto rice

•½ cup white wine

•½ teaspoon Dijon mustard

•4 cups hot vegetable stock or chicken broth

•1 cup cheddar cheese, cubed or shredded**

•2 tablespoons chopped chives (optional)

Melt the butter and oil in a medium stock pot and cook the sliced leeks, scallions, and garlic until softened.

Add the risotto and keep stirring for a minute or so, then turn up the heat, add the wine and mustard, stirring until the wine is absorbed.

Ladle in the hot stock, while still stirring, allowing it to completely absorb before adding the next one. Stir and keep adding stock until the rice is al dente and all the stock is absorbed, about 18-20 minutes.

Then add the cheese, stirring it into the rice until it melts. Take the pan straight off the heat, still stirring as you do, and then spoon into warm bowls. Sprinkle with chopped chives.

NOTE: You don't want to add all the stock at once. Slowly adding it to the rice and allowing it to absorb in between ladlefuls allows it to become creamy.

**Freshly cube or grate your cheese. The pre-shredded variety has stuff added to it to keep it from sticking together. This can sometimes make the final product grainy, and not creamy, which would ruin all your hard work. So buy a block of cheddar and cut it up yourself- it's usually cheaper in block form anyway.

This makes 4 generous servings.