Cheddar Cheese Risotto

So this is a third hand recipe, but the source is the patron saint of comfort food - Nigella herself.  When trying to describe this culinary exploit to a friend, I described it as "mac & cheese for grown ups".  I don't think this is an unfair summary, and it was certainly delicious and and very much in the comfort food category.  I've adapted it a bit further again even from the original and my derived source, but I was certainly really happy with it. 

Risottos are a bit of a pain in the butt to make - in that, like a child, they demand your full attention or destruction ensues.  That said, the flavor of a properly made risotto makes up for this 20 - 30 minutes of focused attention. 

This recipe actually only has a cup of cheese in it across four good sized portions - so not too bad in the health stakes but I wouldn't call it "everyday" food.  Make sure you use arborio rice - there isn't really a good substitute for this when making a risotto.  And of course, the chicken broth should be a good one.  I don't always have home made on hand, but find a nice broth that is full of flavor and not too salty.  It's also really important that the broth be heated - don't take a shortcut and avoid this or the whole cooking process can go a bit awry.

Ingredients:

2 Tablespoons butter
1 Tablespoon olive oil
1 small onion, finely chopped
300 grams (10 oz) arborio rice

125 ml (1/2 cup) white wine
1 Tablespoon Dijon mustard
1 liter (4 cups) chicken stock, heated

200 grams (7 oz) cheddar cheese, cut into small cubes
3 T chopped chives

1/4 cup bread crumbs (preferably panko)

Method:

Melt the butter in an oven proof pan, add oil and onions. Cook, stirring, until onions are clear and beginning to brown.

Add rice, stir thoroughly so that each grain of rice is coated in butter and oil. Then add wine and mustard, and cook until wine has been absorbed by rice. Add stock, 1/2 c. at a time, stirring until the stock is absorbed by rice.

Add about 3/4 of the chopped cheddar and stir until the cheddar is melted.

Top with bread crumbs and remaining cheese and pop in the oven to bake at 200C/400F until the cheese is bubbly. Serve topped with chives.