"Stinky" Risotto

Serves 4 to 6
 

5½ to 6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1½ tablespoons extra-virgin olive oil
3 large leeks, chopped
3 large cloves of garlic, minced
½ teaspoon salt
2 cups Arborio rice
1 cup dry white wine
5 ounces Uplands Cheese Pleasant Ridge Reserve, cut into 1-inch pieces
1 tablespoon chopped fresh flat-leaf parsley or 1 teaspoon dried
 

In a medium saucepan, heat the chicken broth to a simmer over medium heat. Reduce the heat to the lowest heat possible. Keep the stock at a simmer until you are ready to use it.

In a large heavy-bottomed skillet, heat the butter and olive oil over medium heat. If you are using a salted broth, omit the salt. Add the leek, garlic and salt. Cook slowly for 8 to 10 minutes, stirring often with a wooden spoon until softened.

Add the Arborio rice to the skillet and cook for 3 minutes, stirring frequently, coating the rice with oil. Add the white wine and cook for 2 to 3 minutes, stirring frequently, until the wine is almost absorbed. Ladle 1½ to 2 cups of the hot stock over the rice and stir frequently. When all of the liquid has been absorbed and your stirring spoon leaves a trail showing when run across the bottom of the pot, ladle in another 1½ cups of liquid, stirring until the liquid has been absorbed. Continue adding stock until the rice grains are al dente and pleasantly creamy. (You might not use all the stock; it will depend on the rice.) If you prefer a softer risotto, add more stock until it has the desired consistency.

After the last ladle of stock is added, remove from the heat and fold in the cheese and parsley. Taste for seasoning and add salt and pepper as needed. Serve immediately.

 

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