There is something soothing that comes with a home-cooked meal rich in flavor and seeped in a mothers love.   Like this incredibly tasty cheddar risotto dish that ticks all the boxes in terms of cheesy cream decadence.  

 

What you will need: (2-4 servings)

 

For the risotto

1 liter chicken broth

300 g. Carolina rice

½ bunch parsley (optional)

300 ml dry white wine

200 g. boiled corn

50 g. Cheddar

100 g. (dry onion powder)

2 tbsp. olive oil

1 clove garlic

Lemon juice 

Pinch of Salt and Pepper

 

For the cheesy cream

150-200 ml milk

340 g. Cheddar

 

Method

 

Boil (the boiler if we, for speed) 1 liter of water and add 1 cube chicken broth, whisking until melted completely cubes. 

 

To cook the rice:  Using a wide, relatively shallow, heavy-bottomed pan, we heat the olive oil over a medium-heat.  To the oil, we add our sweetcorn, garlic (crushed or chopped) and onion powder and sauté for 2-3 minutes until the corn and garlic have softened.  Next, we add the rice to the pan and give it a vigorous stir with a wooden spoon for 3-4 minutes, until translucent.   We then reduce the heat to a medium-low and slowly pour the white wine into the rice, stirring continuously for 1-2 minutes until the rice has absorbed the wine.  

 

At this point, we add one ladle of chicken broth to the rice and cook until the broth is absorbed.  We repeat, adding broth and cooking, until the rice swells and softens, at which time the rice is ready, no more broth is required and we can turn off the heat.  If you notice that the risotto needs more cooking, add more boiled water until you reach the desired consistency. The whole process should take about 20-25 minutes.

 

To cook the cheesy cream:  As our risotto has just about finished cooking, we begin making the cheesy cream that will accompany the dish.  We first heat the milk in a saucepan until just before boiling point and then pour it into a blender or food processer.  To the milk we add the cheddar cheese and blend for 1-2 minutes until it reaches a consistency that is slightly thicker than clotted cream.  If the mixture is too runny, add more cheese.  If it’s too thick, dilute with a little more milk.

 

Stir in lemon juice to each portion of risotto, add a generous tablespoon (or more!) of the cheesy cream and season with salt and pepper!  Garnish with some parsley!

 

Tip: If you find that your cream has cooled before the risotto is finished, simply warm it up over a low heat - stirring constantly!