Mushroom Risotto with Tomatoes & Cheddar Cheese
Main Ingredient: Rice/Grains
Yield: 4 servings
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- Prep
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- Serving
- 4
Suggested Cheeses
Black Creek® Sharp Cheddar Cheese Food
Black Creek® Sharp Cheddar Cold Pack Cheese Food is a rich and nutty cheese spread crafted with premium Black Creek® aged Cheddar. Its texture is wonderfully creamy and spreads easily onto crackers, bread and vegetables.
Black Creek® Sharp Cheddar Cheese (Aged 9 Months)
Black Creek® Cheddar cheeses are made using old-world craftsmanship by Gregg Palubicki, a certified Wisconsin Master Cheesemaker. The result? The finest in premium Wisconsin Cheddar cheese with a dedication to quality you can taste.
Ingredients
- 7 Ounce risotto
- 4 Cup vegetable stock
- 5 Ounce mushrooms, slices
- 2 Ounce tomato, diced
- 8 - 10 leaves of fresh basil
- 4 Tablespoon butter
- 7 Ounce Cheddar cheese, cubed
- 2 Ounce shallot, diced
- Salt and pepper, to taste
Directions
- Melt the butter in a large frying pan over medium heat. Add the onion and sliced mushrooms and cook for 3-4 minutes. Add the risotto and stir well. Add a small amount of vegetable stock, keeping the pan on a medium heat. When the stock has been absorbed, add a little more vegetable stock and continue to stir. Repeat this process for 8-10 minutes, then taste the risotto. If cooked, stop adding stock. The risotto will now have a soft creamy texture.
- Season with salt and pepper. Add 3/4 of the cubed Cheddar cheese, tomato and basil leaves, stirring over heat for 2-3 minutes until the cheese melts and the basil wilts.
- Serve and top with fresh basil and diced cheese.
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