Nigella Lawson's cheesy risotto has item that's 'odd to Italians' but 'works beautifully'

Risotto is an Italian classic that can be made with a wide variety of ingredients and all kinds of flavour combinations - from just mushrooms to prawn and asparagus. Nigella Lawson has her own take on this creamy , oozy dish, that’s rather unusual and includes an unsuspected ingredient many Italians may not agree with - cheddar cheese . Sharing her recipe from Nigella Express on her official website, the revered chef admitted: “This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other.

“I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.” The cookbook author pointed out that this recipe , made as per her instructions, serves two as a main, or four as a starter.



Ingredients One tablespoon butter One tablespoon olive oil Two finely sliced baby leeks (or large spring onions) 300 grams risotto rice 125 millilitres white wine Half teaspoon Dijon mustard One litre hot vegetable stock 125 grams chopped Cheddar cheese Two tablespoons chopped fresh chives Method In a medium-sized pan, heat the butter and oil together, then sauté the sliced baby leeks until they soften. Add the risotto rice to the pan and stir for about a minute, allowing it to lightly toast. Increase the heat, then pour in the wine and mustard, stirring until the wine has been absorbed by the rice.

Gradually add the hot stock, one ladle at a time, stirring continuously and waiting until each addition is absorbed before adding more. Keep stirring and adding stock until the rice reaches an al dente texture, which should take about 18 minutes. Once the rice is cooked, stir in the cheese until it melts through the mixture.

Remove the pan from the heat while still stirring, then spoon the risotto into warmed plates. Finish by sprinkling with the chopped chives for a burst of colour and flavour, or grate some extra cheese on top..