Easy Side Dishes: Cheddar Dill Risotto

Risotto is delicious and fun to make. This version is a little different, a little less Italian, because it uses cheddar cheese. Use a sharp or old cheddar cheese for added punch. Also try adding a little sage if you're looking for something more adventuresome.


Cheddar Dill Risotto can be made with chicken, beef, or tofu. The picture here is one made with chicken, but the choice is entirely yours. You can even leave out the protein all together. But pay attention to the stock you're using. It should match the protein. Use chicken stock if you're using chicken. Beef stock if you're using beef. Tofu or no protein at all? Go with a vegetable stock. The flavors blend better.


Ingredients


4 tbsp butter
2 cups Arborio or other similar rice
5-6 cups chicken, beef, or vegetable stock, warm
4 tbsp dried dill
2 tsp salt
1 tsp black pepper
1 cup sharp cheddar cheese, shredded
1 cup chicken, beef, or tofu, chopped (optional)


Preparation


Melt butter in a skillet over medium-high heat. Add rice and toss to coat. When rice is coated in butter, add stock 1 cup at a time. The stock should be warm when added, so have the stock in a pot, slowly simmering. Use a ladle to scoop the stock from the pot to the skillet.


Wait for 1 cup of stock to be absorbed before adding another cup. Keep the risotto moving, stirring almost constantly. This helps to break down the rice a little and gives you creamy texture. When you've added the 3rd cup of stock, add the dill, salt, and pepper. Keep adding stock until your risotto is fluffy and soft. It should not be crunchy at all. You may end up adding all 6 cups of stock. You may not.


Remove risotto from the heat and immediately add cheese and chicken. Fold in gently, allowing the cheese to melt. Mix well, but gently, until chicken and cheese are well distributed. Serve immediately.


This recipe serves 4.