Cheddar Risotto with Paprika
Part rice dish, part mac and cheese, this Cheddar Risotto with Paprika levels up risotto with smoky flavors in a creamy cheese sauce. It's a little sophisticated, a little whimsical, and wholly unique and delish.
Servings 4 servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 baby or wild leeks (or spring onions), thinly sliced
- 1 cup arborio rice
- 1/2 cup white wine
- pinch of saffron threads , crumbled
- 1 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- 4 cups vegetable broth
- 1/2 cup sharp cheddar , finely grated
- 1/2 cup Parmesano reggiano , finely grated
Instructions
- Warm the vegetable stock in a small pot until gently simmering. Melt the butter and oil in a medium pan over medium heat until shimmering. Cook the leeks (or onions) until softened (about 3 to 4 minutes).
- Add the rice and stir for a minute or so, until the grains are coated in oil. Add the wine, saffron, mustard and paprika and simmer, stirring all the while, until the wine is absorbed by the rice.
- Begin ladling in the hot broth, about 1/2 cup at a time, stirring and allowing the broth to be absorbed before adding more. Continue until the rice is al dente and the dish is creamy (but not soupy), 18 to 25 minutes. Remove from the heat and stir in both cheeses until melted and well-incorporated. Spoon the risotto into shallow bowls and dust tops lightly with additional paprika, if desired.